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I have written about Hugo’s Restaurant in Los Angeles. Back in the day when I started my business day with breakfast meetings, Hugo was a central location when meeting execs who worked on the Westside (I was in The Valley). One of their popular menu items was a pasta dish that included pasta, eggs and bacon tossed and topped with parmesan. If breakfast is the most important meal of the day, this dish would really get your engine started and take you through the morning with lots of energy.
I don’t make it very often, but this morning I got up with a “hankering” for pasta and eggs. I have a long day ahead of me with a community dinner featuring the candidates running for this year’s City Council seats… and decided this was the best way to get me through the day.
Here’s what I did:
Ingredients:
8 ounces pasta – I used macaroni but any pasta works
6 Breakfast Sausage links
7 Large Eggs
1 Anaheim chili – chopped
1 Jalapeno chili – chopped
Grated Parmigiano Reggiano to finish
Salt and Pepper to taste
Preparation:
Prepare pasta. Drain but do not rinse.
While pasta is cooking, saute sausage in EVOO. Once cooked, slice in small pieces.
Chop your peppers
Beat your eggs.
Once you drain your pasta, add eggs, sliced sausage and peppers to pan and begin cooking. As eggs begin to cook, add the pasta and continue to toss pasta with egg mixture to coat pasta well with eggs. Scrape bottom of pan and cook until eggs are soft/medium scrambled.
Dish into bowls and top with grated parmigiano reggiano.
Enjoy and clean kitchen.
This recipe makes 3 servings.
In addition to being a member of the Internationale Guilde des Fromagers (Jura and Garde) and an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager. I am available for cheese events, cheese program development, team building events, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
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