Life here, as I’m sure as with all of y’all, is hectic.
I spent the entire weekend at a clinic getting my first of 5 soccer coaching licenses. Due to the fact that I was there a total of 20 hours over the weekend, I did not do any of the following:
I did manage to squeeze in an episode of Downton Abbey though… priorities, right?
Obviously I’m needed at Downton so much more than at the table doing homework…
Sunday, as I was in the middle of making my 7th commute to a different town for the week, I realized that I better keep with my word and continue posting quick and easy meals or else y’all are going to be as happy as Granny is when Cousin Isobel moves into town…
I have two words for you if you have totally missed the Downton boat and have no clue what I’m talking about… Hulu Plus. Catch up right now. I give you permission to stop whatever you’re doing and spend countless hours submerged in the early 1900′s.
No worries, my post today is not solely on Downton Abbey. No… something much stranger.
It involves spaghetti noodles and…. eggs.
And of course, bacon. (sorry for the blurry pic)
A few weeks back I made pita’s with pesto, bacon and eggs on them for dinner… I know, we keep it fancy around these parts.
I obviously try and keep away from gluten, so I made a batch of gluten-free spaghetti and put the fixin’s on the top instead.
Not going to lie to you, I was a little hesitant at first to combine eggs and spaghetti, but it turned out really well.
I fried the bacon, then scrambled the eggs and cooked them (yes, in the same pan as the bacon… but not the grease!). That’s it. I’m not sure if this was the batch of pesto that I made or Elisabeth made, but it went well on pretty much anything. I combined everything and voila! A quick, easy and cheap meal…
If you’re feeling like it, brave the challenge. Combine breakfast food with strictly dinner food… in this case, you won’t regret it!