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  • Writer's pictureMechelle

'Glimpse of the Sun'

Updated: Oct 12, 2018

We’re always looking to shake it up in the kitchen, especially for brunch recipes that are light enough to go with a mimosa but filling enough to last us until dinner. This is a hearty and tasty dish with minimal prep time. This twist on the traditional spaghetti uses veggie patties, wheat-milled pasta and a beautifully poached egg yolk for added protein and color. Follow this recipe to make this eye-catching dish that is great for brunch, lunch or dinner and that can be enjoyed and cooked by all ages.

Prep Time: 7 minutes

Cooking time: 10 – 15 minutes

Total time: 25 -30 minutes


2 Boca bruschetta tomato basil Parmesan veggie patties, frozen

2 whole eggs

½ Red Bell Pepper, roughly sliced and each slice is chopped in 3

3 Garlic cloves minced

1 tsp. Basil, dried

1 tsp. Red pepper flakes, dried

1 tsp Complete seasoning

1 tsp Cajun seasoning

2 tsp. Fresh Parsley, diced

¼ cup Tomatoes, diced (I used canned Sweet Onion diced tomatoes)

1 cup Prego Marinara Sauce

½ cup of Baronia wheat-milled penne rigate

Salt to taste

1 tsp olive oil for boil the pasta

2 cups of lightly salted water, for boiling pasta


Remove the shell and ends of garlic cloves, before mincing. Rinse the red bell pepper, remove the top and slice then chop. In a smaller pot, place 1.5 cups of water and heat until boiling. Add the two eggs and remove after 5 -7 minutes. Place the eggs aside in cool water, for 5 minutes and remove shell the eggs, being careful to remove all shell parts and the thin lining between the shell and egg. Place all items for future use.


Place 2 cups of water (add 2 tsp. olive oil) into a shallow pot until it boils on medium heat. When boiling, add ½ cup of the pasta and let boil until it’s *al dente (about 10- 12 minutes). . . As pasta boils, place individual frozen patties in a low saucepan with ½ cup of water and let steam for 5-7 minutes. Remove from heat and chop roughly into small squares. Place aside. Add marinara sauce, diced tomatoes, all seasonings, garlic and bell peppers into a nonstick saucepan and stir on low heat for 5 minutes to allow ingredients to simmer. Add chopped veggie meat, fresh parsley and 1 tablespoon of olive oil (this will help with cooking and make the sauce thinner), stir and let cook for 7 – 10 minutes. Add salt to taste.

Note: Drain 90% of the water from the pasta, add 1 tsp of solid butter for a smoother outside texture and added flavoring.

Carefully separate the egg yolk from the white, ensuring that the yolk remains whole and free of any other particles. Place a spoonful of the pasta on a plate, and top with meat sauce. Place egg yolk gingerly in the middle of the meat sauce and garnish with fresh parsley leaves and parmesan cheese. Serve and enjoy!

Servings 2

*Al Dente – pasta that is firm to the bite, not soft or overcooked


· This meal can easily be vegan with the removal of egg, butter and cheese. You can also use the other patty varieties such as the Original Vegan or All-American Flame Grilled.

· You can adjust the amount of pasta if you want a higher ratio of meat to pasta.

· For a crunchy topping, create breadcrumbs using minced wheat bread toasted lightly on the stove.

· Tomato paste can be used to thicken the sauce.

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