Ham and Egg Brunch Linguine with Garlic and Lemon

By Tammy P – Toronto, ON
Ham and Egg Brunch Linguine with Garlic and Lemon
  • Prep Time: 900
  • Total Time: 2100
  • Servings: 4

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About this Recipe

I married into an Italian family, where long family lunches are a Sunday tradition. While pasta is usually just the first course, here is a pasta that has all you need in once dish - a combination of breakfast and lunch all in one! It tastes as good as it looks!


1 package Maple Leaf Naturals Shaved Italian Style Ham
4 eggs
340 g linguine or other long pasta of your choice
4 garlic cloves, minced
1/3 cup chopped parsley
1 tbsp vinegar
olive oil
fresh parmesan
1/2 lemon
freshly ground pepper


Bring water to boil in a pot. Once boiling, add ½ tsp salt and dry pasta.

While pasta is cooking, mince garlic and slice ham thinly. Also chop the parsley and set aside. Heat up olive oil in a large frying pan, sauté the garlic and then add the ham. Cook over medium to low heat for a few minutes.

When past is almost al dente, drain and rinse very lightly. Shake off excess water and then transfer the pasta to the pan with garlic and ham. Throw in 2/3 of the parsley and cook over low heat for a few minutes to let the flavours infuse.

Again at the same time, bring water to light boil in another pan. Add 1 tbsp vinegar and then gently poach 4 eggs.

While eggs are poaching, divide the pasta into four bowls. Once eggs are cooked to desired preference, place one egg on top of each pasta mound. Add a sprinkle more of parsley, fgrated parmesan, freshly ground pepper, and a squeeze of lemon.

Serve immediately.

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