Egg “Noodles” with Tomato, Bacon Sauce; these noodles lack gluten

First, I have a question.

I’m limiting it to one question otherwise this could quickly turn into a rant – at overly zealous, overly cute and overly faddish foodies.

The question is this: Why put {Gluten-Free} on food that, so very obviously, doesn’t contain gluten?

And why does it have to be in curly brackets? I feel like I’m being shouted at !!!!!! (Like that.)

FYI: curly brackets { }, square brackets [ ], round brackets or parenthesis ( ).

An example I saw today: “Poached Egg on Asparagus {Gluten-Free}” next to a photo of an egg with asparagus.

Wouldn’t someone with a gluten intolerance know that there’s no gluten in eggs or vegetables?

That’s all.

Okay, one last thing….. I have no problem with dishes that normally or often contain gluten carrying the Gluten-free label. That’s just being informative. I’ve used it myself.

But does it have to be in curly brackets? Really?

BTW – there is no gluten in these egg noodles….

Egg “Noodles” with Tomato, Bacon Sauce

Total time: 25 minutes


  • Noodles
  • 3 eggs,
  • 2 tsp cornstarch
  • 4 tsp milk
  • 2 tsp oil
  • Sauce:
  • 2 shallots, finely chopped
  • 3oz (90gr) bacon, finely chopped
  • 2 tsp olive oil
  • 1 cup (8oz, 240ml) tomato sauce
  • 1 tbs tomato paste
  • 2 tbs white balsamic vinegar
  • 1/2 tsp oregano
  • 1/2 tsp basil
  • freshly shaved Parmesan

Egg Noodles, Tomato Bacon Sauce


  • Sauce: 
  • Heat olive oil in a small skillet. Add shallot,bacon and sauté until bacon is crisp.
  • Add tomato sauce, tomato paste, vinegar and herbs, heat to simmering
  • Keep warm until needed.
  • Noodles
  • Put eggs in medium bowl and whisk well. 
  • Add cornstarch, a little at a time, sprinkling it across the eggs, and whisking well after each addition. Try to avoid lumps.
  • Add the milk  and whisk well.
  • Heat the oil in a medium nonstick skillet or omelet pan, 7 – 8″ (20cm) in diameter, over medium heat.
  • Add 1/3rd of the egg mixture, tilting pan to cover well.  Let cook, undisturbed for 1 – 2 minutes, until cooked through and top is dry.  With a spatula, carefully turn and cook on the other side for 30 seconds.  Remove to a plate.  Do not keep warm.
  • Repeat twice more.
  • When eggs are done, and cooled slightly, roll each up like a cigar and slice 1/4″ strips.
  • Divide strips in half and place on two plates. Spoon sauce over and garnish with shaved Parmesan.

Print Recipe

Since it’s been cold and rainy outside, work has picked up again inside.

The ceiling is officially done, so work on the floor has commenced.


As with all the floors in this house, the first thing has to be the framework to make it all level.


The floor will be wood, so it’s not as critical as it is with tile floors.

Still – level is nice.

Covering up the missing bits in the current floor is nice, too

8 thoughts on “Egg “Noodles” with Tomato, Bacon Sauce; these noodles lack gluten”

    • Love that comment! I go to a restaurant in Woodbridge, VA that always asks when you first come in do you want a gluten free menu? I always say is the menu gluten free or the food on it?

  1. I think red liquorice is marked as “gluten free” in the USA. It’s not really the same issue, because it’s something that could have gluten in it I suppose…it’s just that it’s not a food! It kind of makes me laugh…

  2. sullimaybe, not a problem here…. Baguettes rule LOL

    Betty, I think the whole issue is a bit funny. Not for those with an actual problem, but all the ones in it because it’s cool

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