Butter, jam, sausage or cheese are placed on the beloved rolls, rolls or Schrippen – this is what a typical German breakfast looks like for many people.
In other parts of the world, however, something else is popular: there are noodles for breakfast.
If the “Breakfast Pasta” is made from whole grain, chickpeas or lentils, the body gets valuable fiber in the morning.
That keeps you full for a long time and gets your digestion going, is how the Federal Center for Nutrition (BZfE) explains the advantages of the pasta breakfast.
It can be combined with a homemade tomato sauce, green pesto, fried, scrambled or a poached egg and looks more like breakfast.
Linguine with green asparagus, peas and goat’s cream cheese or farfalle with spinach and edamame, basil and roasted pine nuts also make delicious combinations.
Want more breakfast ideas? The BZfE nutrition experts explain how they can be made quickly.
Spaghetti aglio e olio
How about spaghetti aglio e olio for brunch? Finely chop the garlic cloves, sauté with a little chilli in olive oil, add fresh parsley and a little salt and mix with the finished pasta.
Spaghetti carbonara with toasted bread and fried eggs is a common breakfast served in New York City restaurants.
The pasta is cooked al dente. Meanwhile, sauté the bacon in a skillet until crisp, adding some crushed garlic towards the end.
Whisk the eggs in a bowl, fold in the grated hard cheese and season with pepper. Add the hot pasta to the pan, toss quickly and stir in the egg mixture. A dash of pasta water makes the sauce nice and creamy.
You can conjure up an omelette for breakfast with spaghetti leftovers. To do this, chop a shallot, green peppers and a small tomato and mix with the beaten eggs.
Season with salt, pepper and fresh parsley and add the cooked pasta. Fry in a pan over low heat for a few minutes on both sides and enjoy warm.
If you don’t want to stand by the stove in the morning, you can prepare the pasta creations the night before and heat them up the next day.