Breakfast-for-Dinner Spaghetti _lowres

This June 22, 2015 photo shows breakfast for dinner spaghetti in Concord, N.H. This dish is from a recipe by Sara Moulton. (AP Photo/Matthew Mead)


Start to finish: 1 hour 15 minutes (40 minutes active)

Servings: 6

8 ounces bacon

5 tablespoons unsalted butter, divided

2 cups fresh breadcrumbs (made by pulsing homemade-style white bread in a food processor; you will need about 4 slices)

Kosher salt and ground black pepper

2 cups thinly sliced yellow onion

2 teaspoons minced garlic

12 ounces spaghetti, broken in half

2 cups low-sodium chicken broth

1 1/2 cups water

6 large eggs, lightly beaten with a tablespoon of water and a pinch of salt

1. Heat the oven to 375 F.

2. Line a rimmed baking sheet with kitchen parchment or foil, then set a wire rack over it. Arrange the bacon in a single layer on the rack and bake on the oven’s middle shelf until crispy, about 20 to 25 minutes. Remove the bacon from the oven and set aside to cool. Crumble the bacon.

3. While the bacon is cooking, in a large nonstick or stick-resistant skillet, heat 3 tablespoons of the butter over medium. Add the breadcrumbs and cook, stirring constantly, until they are golden and crisp, 6 to 8 minutes. Transfer the crumbs to a bowl and toss with a hefty pinch each of salt and pepper. Set aside.

4. Wipe out the skillet and set over medium, then add remaining 2 tablespoons of butter and the onion. Cook, stirring occasionally, until golden, about 10 minutes. Add the garlic and cook, stirring, for 1 minute. Transfer to a bowl and set aside.

5. Add the pasta to the skillet and toast over medium heat, stirring often, until light golden, 6 to 8 minutes. Add the stock, water and 1/2 teaspoon salt. Bring to a boil and cook at a vigorous simmer, stirring often, until the pasta is tender, about 10 minutes (the liquid will reduce by about two-thirds).

6. Make a well in the center of the skillet, add the eggs and cook over medium-low, stirring constantly, until the eggs are just scrambled.

7. Remove from the heat, return the onions and half of the breadcrumbs to the skillet and toss well. Season with salt and pepper, then divide among 6 serving plates. Top each portion with some of the remaining crumbs and the bacon. Serve immediately.

Nutrition information per serving: 590 calories; 280 calories from fat (47 percent of total calories); 31 g fat (13 g saturated; 0 g trans fats); 265 mg cholesterol; 670 mg sodium; 57 g carbohydrate; 3 g fiber; 5 g sugar; 21 g protein.