Name: Eggs Benedict-Inspired Korean Beef Breakfast Pasta
Prep time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 oz whole wheat spaghetti (dry); 8 oz lean ground beef (90/10); 2 large eggs; 1/2 cup kimchi, chopped; 2 cups baby spinach, roughly chopped; 2 tbsp light soy sauce; 1 tbsp rice vinegar; 1 tsp toasted sesame oil; 1 tsp gochujang (Korean chili paste); 2 scallions, sliced; 1 tbsp toasted sesame seeds; 1/2 tsp kosher salt; 1/4 tsp black pepper; 1 tbsp olive oil; Cooking spray

Eggs Benedict-Inspired Korean Beef Breakfast Pasta

CookwithNewsletter

Inspired by the LCCA's unhinged embrace of both everyday and iconic food moments, this dish fuses the comfort of pasta with the bold punch of Korean flavors and the decadence of breakfast classics. An homage to the Egg McMuffin and Filet Mignon Award, this light-yet-satisfying bowl features whole wheat spaghetti tossed with savory gochujang beef, tangy kimchi, and fresh spinach, crowned with a sunny-side up egg for that runny yolk magic. Each bite is layered with umami, spice, and a playful nod to the joys of breakfast-for-dinner and the cultural mashups we crave.

Ingredients

Instructions

Bring a large pot of salted water to a boil. Cook spaghetti until al dente (about 9 minutes), reserving 1/2 cup pasta water. Drain and set aside.
While pasta cooks, heat olive oil in a large nonstick skillet over medium-high heat. Add ground beef, season with salt and pepper, and cook, breaking it up, until browned and just cooked through, 4-5 minutes.
Stir in kimchi and gochujang. Sauté another 2 minutes until fragrant. Add spinach and cook until wilted, about 1 minute. Reduce heat to low.
In a small bowl, whisk soy sauce, rice vinegar, and sesame oil. Pour over beef mixture. Toss in drained pasta, gently mixing to coat. Add reserved pasta water a splash at a time until a glossy sauce forms.
Spray a nonstick pan with cooking spray and heat over medium. Crack eggs in and cook sunny-side up, 2-3 minutes, until whites are set and yolks are runny.
Divide pasta among 4 bowls. Top each with a sunny-side up egg, sliced scallions, and toasted sesame seeds. Serve immediately.