Mayons Pasta Pan
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g spahetti
- 200 ml cream
- 200 g ham, cooked
- 2 cloves garlic
- 1 can tomato (s)
- 150 g cheese, rated
- 3 egg (s)
- 1 cube broth
- some basil
- some marjoram
- some oregano
- 1 bunch chives
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti as usual. In the meantime, cut the cooked ham into cubes. Put the cream in a high pan and briefly bring to the boil with the ham and the pressed garlic, stock cubes and spices. Drain the cooked pasta and add to the cream mixture in the pan. Stir everything well.
- Then chop the canned tomatoes a little, drain them and place them on top of the pasta without juice. Then sprinkle the cheese on top. Beat the eggs on the pasta pan like a fried egg and let it set while the cheese melts. Finally, put the chives cut into rolls on top.
- Put the stove on a low to medium flame as it will no longer be stirred. The pan is ready when the cheese has melted and the eggs have set.
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