Noodles with egg and parsley topping
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Fine noodles |
| Salt to taste | ||
| 3 | tablespoons | Butter |
| Freshly ground pepper to taste | ||
| 1 | Hard-cooked egg; peeled and coarsely chopped | |
| ⅛ | teaspoon | Freshly grated nutmeg |
| ¼ | cup | Finely chopped parsley |
Directions
Cook the noodles in salted water until tender. Drain and add 1 tablespoon of the butter, salt and pepper. Toss well.
Heat the remaining 2 tablespoons butter in a skillet over medium-high heat, and add the chopped egg and nutmeg. Cook briefly, shaking the skillet. Add the parsley and cook for 30 seconds. Pour over the noodles and toss. Serve immediately.
FROM NEWSPAPER ARTICLE,
"60-SECOND GOURMET" BY PIERRE
FRANLEY
From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, .