Egg and bacon noodles

This is a favourite with my children; it's easy to do and delicious to eat. It seems to please most people and you can "tart it up" by using an expensive tasty cheese like parmesan.

• serves

  4

• prep

  40 minutes

• cook

  5 minutes

Ingredients

Bag noodles (rigatoni)

1 tbsp butter

6 rashers bacon, cut into small pieces

7-8 eggs

Oil or butter

Tasty cheese, grated (or parmesan)

Instructions

Cook noodles in a saucepan of salted boiling water. Set aside to cool.

Melt the butter in a frypan, add the bacon and cook until brown. Set aside. 

Scramble the eggs in a bowl and cook in the frypan.

Cut the omelette into small chunks. Add a little more butter for flavour, then throw in the bacon and gradually stir in all the noodles. Combine well. Add the cheese.

Serve immediately with crusty bread and a green salad.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.