Breakfast Spaghetti with Bacon and Eggs
The Peach Kitchen
The Peach Kitchen
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  • 250 g Spaghetti, cooked according to package directions
  • 200 g bacon, cut into pieces
  • 1 cup spinach leaves
  • 4 tbsp extra virgin olive oil grated parmesan cheese salt to taste
  • 3 sunny side up eggs



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