Tamagawa Salad

Ingredients

4 hot spring eggs
50g bacon (thin kind)
40 kinusaya green peas
320g pasta (1.6mm)
salt and pepper
olive oil

Steps

1. Cut bacon into 1.5cm strips.
2. Take out hard parts of peas.
3. Put 3 osaji olive oil into frying pan.
4. Add bacon and cook until done enough.
5. Cook pasta in salted water for 1 minute shorter than the instructions.
6. One minute before the timer goes off, add peas
7. Turn frying pan back on to 1/4 level heat
8. Add pasta to pan. Add salt and pepper. Mix together.
9. Serve on plates.
10. Crack egg over each serving. Make a hole in the middle of each dish. (Add egg to lunchbox in the morning)

Serve With

Johnson sausages
bread for H