I have to give credit to my friend G. for this idea (whom I spent basically 24 hours with this past Friday and Saturday - more later...). He said that his father used to make it for breakfast when he was growing up. It's basically spaghetti with scrambled eggs. I made it for our brunch Sunday morning.
My take on it involved leftover eggplant and cherry tomato pasta sauce topped with curds of softly scrambled eggs and a drizzle of "plain" yogurt (the plain in quotations because this is Korea and so it's on the sweet side of plain). M. scrambled the eggs and they were nice and pillowy.
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