Serves 4

Don't break spaghetti to fit the pan. Hold upright and carefully curl it into the boiling water.

Nutritional Breakdown Per Serving
Calories 383
Fat supplies 27% of calories
Saturated fat supplies 7% of calories

Ingredients

3 Lion Quality eggs
250g (9oz) spaghetti
175g (6oz) lean rindless bacon, cut into thin strips
Half tablespoon olive or sunflower oil
2 teaspoons clear honey
2 tablespoons white wine or cider vinegar
1 tablespoon chopped fresh chives or salad onion tops
1 tablespoon poppy seeds
Salt and ground black pepper

GET READY! small saucepan * large saucepan * colander * egg slicer or chopping board and sharp knife * kitchen paper towel * wooden spoon

Method

1. Cover the eggs with cold water in the small pan. Bring to a gentle boil and simmer for 8 minutes. Drain and cool under cold running water. Peel and rinse.
   
   
2. Meanwhile cook the spaghetti in a large pan of boiling water for 10 minutes or according to pack instructions. Drain in the colander.
   
   
3. Slice the eggs using the egg slicer or sharp knife. Wipe out the large saucepan with paper towel and fry the bacon with the oil, stirring until crisp, for about 2 minutes.
   
   
4. Stir in the honey, vinegar and low fat spread. Mix in the spaghetti. Season to taste then serve hot with the egg, chives or onions and poppy seeds.