Eggs with Smoked Chicken and Canadian Bacon
Nutrition
Calories: 811.79 kcalCarbohydrates: 26.52 gProtein: 46.62 gFat: 57.22 gSaturated Fat: 30.59 gCholesterol: 213.05 mgSodium: 1180.88 mgFiber: 1.23 gVitamin A: 38.15 IUCalcium: 276.14 mgIron: 2.91 mg
Ingredients
- 3/4 lb pasta
- 8 whole eggs
- 1/4 cup half-and-half or light cream
- 3/4 cup grated parmesan cheese
- 1/4 cup unsalted butter cut into pieces
- 3 tablespoons shallots chopped finely
- 3/4 lb smoked chicken any skin removed, cut crosswise into thin slices
- 1/2 lb Canadian bacon cut into 1/4-inch dice
- 2 tbsp finely shredded fresh basil leaves
- 2 tbsp finely chopped fresh chives
- 1 dash black pepper to taste
Instructions
- Bring a large pot of water to a boil. Add the pasta and cook until al dente, following the manufacturer's suggested cooking time.
- Meanwhile, in a mixing bowl, lightly beat the eggs. Beat in the half-and-half and the Parmesan. Set aside.
- In a large nonstick skillet over medium heat, melt the butter. Add the shallots and sauté about 1 minute. Add the smoked chicken and Canadian bacon and sauté about 1 minute more.
- Drain the pasta and add it to the skillet, tossing briefly. Pour the egg mixture over the pasta and cook, stirring and tossing the entire mixture gently, until the eggs form moist curds that cling to the pasta.
- Garnish with basil and chives and season to taste with pepper. Serve immediately.