Schinkennudeln (German Pasta with Ham and Eggs)
Serves 2
1 cup (200 grams) cooked noodles (leftover noodles are perfect!) or 2 ounces (56 grams) of uncooked pasta
The shape doesn’t really matter. If you’re using spaghetti or other long pasta, cut them into 2-inch (5 centimeter) pieces
2 tablespoons butter
¼ cup onion (about ¼ of a large onion), diced
2 - 2½ ounces (60-70 grams) cooked ham (Schinken)
2 eggs, beaten
Salt
Pepper
Ketchup (optional)
If you need to cook your noodles, do that first. Once cooked, set them aside.
Heat a large pan over medium heat. As the pan is heating up, add the butter and let it melt. Once the butter has melted, add the onions and sauté until glassy, about 4-5 minutes, stirring occasionally.
Add the ham to the pan and cook until the edges start to darken and crisp, about 4-5 minutes, stirring occasionally.
Add the noodles to the pan and mix everything together. If the noodles are leftovers, let them warm in the pan for a few minutes.
Pour the eggs over everything in the pan and season with salt and pepper. Let the eggs set for about 30 seconds before giving everything a good stir. Repeat this process of letting everything set for 30 seconds before stirring until most of the eggs have set. Not all the eggs need to be fully set before you can remove the pan from the heat.
Taste and season everything with additional salt and pepper, to your preferences. Divide the noodles in half. For a childhood classic, serve with ketchup.
Enjoy!