Neapolitan scrambled eggs
170 g spaghetti
40 g butter
8 eggs
3 tbsp olive oil
1 tbsp. l milk
1 pinch of grated nutmeg
1 thick slice of fried ham, diced
60 diced soft mozzarella cheese
250 g tomato sauce
Grated parmesan cheese
Salt, black pepper
Preheat the oven to a temperature of 220 degrees. Boil a little hard spaghetti in a large amount of salted water, drain the water and put the spaghetti back into the pan, adding 20 g of butter.
Beat eggs with olive oil, milk, nutmeg, add salt and pepper to taste. Add the ham and cheese. In a separate pan, dissolve the remaining butter and pour the mixture on top. Reduce heat and fry the fried eggs over low heat so that the lower part does not burn.
When the scrambled eggs are almost ready, carefully place them on a baking sheet, put spaghetti on top and sprinkle with grated parmesan cheese. Bake for a few minutes until it is lightly browned. Optionally served with tomato sauce.
170 g spaghetti
40 g butter
8 eggs
3 tbsp olive oil
1 tbsp. l milk
1 pinch of grated nutmeg
1 thick slice of fried ham, diced
60 diced soft mozzarella cheese
250 g tomato sauce
Grated parmesan cheese
Salt, black pepper
Preheat the oven to a temperature of 220 degrees. Boil a little hard spaghetti in a large amount of salted water, drain the water and put the spaghetti back into the pan, adding 20 g of butter.
Beat eggs with olive oil, milk, nutmeg, add salt and pepper to taste. Add the ham and cheese. In a separate pan, dissolve the remaining butter and pour the mixture on top. Reduce heat and fry the fried eggs over low heat so that the lower part does not burn.
When the scrambled eggs are almost ready, carefully place them on a baking sheet, put spaghetti on top and sprinkle with grated parmesan cheese. Bake for a few minutes until it is lightly browned. Optionally served with tomato sauce.
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