Spaghetti with Scrambled Eggs
- 1/2 package spaghetti
- 2 tablespoons butter
- 1/2 teaspoon salt
- 6 eggs
- Salt and pepper
- 1 cup canned tomato soup
- 1/2 teaspoon Worcestershire sauce
- 1 tablespoon butter
- 1 teaspoon onion, minced
- Chopped parsley
Break spaghetti in pieces and cook in boiling, salted water for 15 minutes; drain and mix with the 2 tablespoons butter and 1/2 teaspoon salt.
Beat eggs slightly, add pepper and salt, tomato soup and Worcestershire Sauce. Cook onion slowly in the tablespoon butter for a few minutes, pour in the eggs and cook over low heat until thick. Arrange the spaghetti on a hot platter, spread the eggs over it and delicately sprinkle with parsley.
Beat eggs slightly, add pepper and salt, tomato soup and Worcestershire Sauce. Cook onion slowly in the tablespoon butter for a few minutes, pour in the eggs and cook over low heat until thick. Arrange the spaghetti on a hot platter, spread the eggs over it and delicately sprinkle with parsley.
Submitted by Jun 9, 2009
14 min
30 min
44 min