I felt a little wild after watching all those cooking shows on Netflix and this is where this dish comes from. You often see big chefs trying to re-invent dishes in order to enhance their guest’s experience through confusion and technique so my mind went… why not making a breakfast that looks like dinner!?
….right?? 🙃 Why not.
Once my idea was set (it had to be a “pasta” dish), thinking about the execution was fairly simple. I don’t know about you but, those quick cooking videos on Instagram never get old and, hours on end, I’ll be looking at my phone, totally boring for Max, absorbing all the various techniques and hacks. So, during one of the many hours of looking at my tiny screen, this super cool tutorial popped in front of my eyes and peaked my curiosity.
They were using eggs to make these very thin crepes to then slice them in to “pasta”.
Without adding anything, beside a little butter or oil, heat up your pan and cook one thin layer of egg mixture at the time till you end up with an egg “sheet”. It only take two minutes and there is so many cool things you can make with them.
Pretty cool right?
Hope you enjoy this recipe!
- For the pastas:
- Butter, avocado oil, coconut oil enough to keep the pan non stick.
- 3 eggs, whisked
- For the Sauce:
- 1-2 teaspoons of coconut oil
- 1 small white onions, finely diced
- 2 big Roasted Garlic Cloves, mushed
- 1 tightly packed tablespoon of minced, recently (24h) hydrated, Porcini mushrooms (optional)
- 1 cup of finely diced, canned tomatoes and their juice
- 1 tightly packed tablespoon of minced, Italian Parsley
- ⅛ teaspoon of dried thyme
- ¼ teaspoon of cane sugar
- Salt & coarsely crushed black pepper to taste
- Grated Parmesan, in for garnish
- - Make the egg sheets. On the stove top, on medium high heat, in a non stick pan, add the grease and cook a thin layer of eggs at the time to make the sheets. Turn once, we want a little browning colour but not too much because it will dry out the egg fast. Each sheets should take you about two minutes if you stove top stays hot enough. Let cool down on the counter.
- - Start the sauce. In the same pan, on medium/high heat, add the oil, garlic paste, chopped onions and porcini mushrooms if you added some. Cook for 2-3 minutes or until the onions start to sweat. Add a pinch of salt and some coarsely crushed black pepper.
- - Add the tomatoes, cane sugar and stir. Cook for 4-5 minutes or until the tomatoes have liquified a little bit but, chunks are still visible. Add the Italian parsley, stir, lower the heat, cover and let simmer for another 5 minutes. If you find there isn't enough juices for your liking, use a few tablespoons from the tomato can.
- - Back on your cutting board, roll the egg sheets and slice them to make the pasta.
- - Toss the "pastas" in the pan and mix well. Let the eggs heat up again and serve with grated Parmesan, as garnish. Add more chopped Italian parsley, if you have any left overs.
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