In the current coronavirus pandemic lockdown I’m managing food very carefully to minimise my visits to the supermarket, even though they’re doing a great job of social distancing. It’s a case of the less direct human contact the better to reduce the spread of the virus, especially as I’m in a vulnerable group because of my age and (albeit well-controlled) asthma.
Yesterday, my little food notebook told me I needed to use up some bacon and eggs, and so I decided on an all-day breakfast pasta bake. My young children love pasta so I knew I was onto a winner, a 100% comfort dinner on what has been a colder day than we’ve generally been having in lockdown.
I was asked for the recipe by a friend, although I was just making it up as I went along, but here’s the ingredients and what I did anyway.
Ingredients (serves 4-6 depending on appetite and portion size)
375 grams of Fusilli pasta (or whatever you have)
250-300 grams diced bacon (I used smoked, but use what you prefer or have)
8 large free-range eggs (medium will be fine)
1 large tin of baked beans with sausages (I didn’t have sausages readily available)
1 tablespoon of cooking oil (any will do) and salt
Salt & pepper (to taste)
Cook the pasta in salted boiling water for 8-10 minutes. While the pasta is cooking, chop up the bacon (unless already diced) and gently fry in the oil until cooked. Add the beans and the sausages (chop in the frying pan) and heat through. Transfer this mixture to a preheated (200C) oven dish and spread evenly. Add half of the cooked pasta. Carefully crack the eggs (evenly spaced) onto the layer of pasta. Gently cover the eggs with the remaining pasta. Cover the oven dish with kitchen foil and cook at 200C until done. Enjoy!
Note: Obviously other ingredients could be added or substituted.