There is something very comforting about a pasta dish that includes classic breakfast ingredients. It is also simple to make and delicious, any time of the day.
300g of orecchiette pasta
1 cup of cherry or grape tomatoes, halved
1/2 cup fresh basil leaves
2 free range eggs
2 smoked bacon rashers
2 tablespoons of olive oil
Grated parmesan cheese, to serve
Gently fry tomatoes and half of the basil leaves in olive oil until the tomatoes are just soft. Remove from heat. Cook orecchiette pasta according to packet instructions. Drain, drizzle with olive oil and set aside. Fry bacon in a frypan until it is sizzling and golden. Poach eggs in simmering water for about 2-3 minutes (for soft yolks), remove with a slotted spoon. Toss orecchiette through tomato mix, return to heat for a minute and season with salt and pepper. Divide amongst two plates, top with a rasher of bacon, poached egg and parmesan cheese. Enjoy! Serves 2.