Sunday, February 24, 2008

Sunny Side Up Spaghetti

First it's ice cream for breakfast. Now it's spaghetti!

Sunny Side Up Spaghetti

2 Tbs butter or margarine, melted
1 medium onion, chopped
1/2 clove garlic, minced (optional)
3 Tbs flour
1 (20-oz. ) can tomatoes
1 (10-oz.) cam condensed tomato soup
1 Tb prepared horseradish (optional)
1/2 tsp paprika
1/4 tsp pepper
3 cups cooked spaghetti
4 eggs, separated
1/4 tsp salt

Cook chopped onion and galic in melted butter or margarine on low heat for 5 minutes. Add fllour and blend thoroughly. Mix in tomatoes, tomato soup, horse-radish and seasonings and cook, stirring constantly until thickened. Combine sauce with cooked spaghetti and place in greased 2-quart casserole. Add salt to egg whites and beat until stiff. Heap in four mounds on top of spaghetti. Drop an egg yolk into each mound and brush with melted butter or margarine. Bake in a moderate oven (325 deg. F) about 20 minutes or until eggs are set. Makes 4 generous servings. garnish with parsley and serve with celery curls and radish roses; for dessert, ice cream and drop cookies.

Actually, this is listed as a main course, not breakfast, though it does seem to be mixing its metaphors, as it were. It is from the 1956 opus, Chatelaine Presents 401 Tested Recipes. Chatelaine was and still is a leading Canadian women's magazine.

You know what would really challenge me? Brushing raw egg yolks, that are nesting in meringue, with melted butter. Never mind actually lowering them into the meringue without breaking them.

2 comments:

Celia Pleete said...

UGH Spaghetti sunny-side up??

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