Recipe - Noodles With Egg And Parsley Topping

One half pound Fine noodles
Salt to taste
3 tablespoon Butter
Freshly ground pepper to
taste
1 Hardcooked egg; peeled and
coarsely chopped
1/8 teaspoon Freshly grated nutmeg
One fourth cup Finely chopped parsley

Cook the noodles in salted water until tender. Drain and add 1 tablespoon
of the butter, salt and pepper. Toss well.

Heat the remaining 2 tablespoons butter in a skillet over mediumhigh
heat, and add the chopped egg and nutmeg. Cook briefly, shaking the
skillet. Add the parsley and cook for 30 seconds. Pour over the noodles and
toss. Serve immediately.

FROM NEWSPAPER ARTICLE,

"60SECOND GOURMET" BY PIERRE

FRANLEY

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.