Scrambled eggs and ricotta cheese are very similar. On the simplest level they are coagulated proteins. They are also thermo-irreversible gels. When we made this realization, this in plain sight observation, an incredible series of ideas began to flow: from breakfast manicotti to bacon bolognese with scrambled eggs on ketchup and mustard noodles.
On Friday, at American Noodles, we put the bacon bolognese dish to work. We dressed our ketchup and mustard noodles with bacon bolognese sauce. We folded in pre-scrambled eggs into the dish and topped the canestri with grated gouda. Breakfast as dinner. And it's equally delicious as breakfast.
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