My dad lived on this growing up and now requests it every visit. Something about the simplicity just hits different.

My dad grew up in a drafty little farmhouse where money was tight and suppers had to stretch. His mama kept a few staples on hand—eggs from the hens out back, a sack of egg noodles, and a stick of butter—and from that she made this simple bowl that he still asks for every time he visits. It’s not fancy food, just wide silky noodles, rich butter, and bits of golden fried egg, but something about that straightforward combination hits a place in your heart that more complicated meals can’t touch. This slow cooker version lets everything stay warm and cozy for hours, so you can set it, forget it, and still put the same humble comfort on the table he grew up with.

Serve this poor man egg noodle bowl right out of the slow cooker with a generous grind of black pepper on top. It’s plenty filling on its own, but it pairs nicely with a simple side of canned green beans or peas, a sliced garden tomato with a sprinkle of salt, or a basic lettuce salad if you want something fresh alongside. A slice of buttered white bread or a warm dinner roll is very true to its farmhouse roots and great for swiping up any buttery bits left in the bowl. A glass of cold milk or sweet tea rounds out the meal in the same unpretentious way my folks enjoyed it at the kitchen table.

Servings: 4

12 oz wide egg noodles (dried)

Lightly grease the inside of a 4- to 6-quart slow cooker with a bit of butter to keep the noodles from sticking.

Add the dry wide egg noodles to the slow cooker and spread them out as evenly as you can.

Scatter the butter pieces over the top of the dry noodles, trying to distribute them across the surface so they melt down through the layers.

Cover the slow cooker and set it to LOW. Let the butter melt for about 20–30 minutes, checking once or twice and gently tossing the noodles with tongs or two forks so they start to get coated as the butter melts. The noodles will still be quite firm at this point; that’s fine.

In a medium bowl, lightly beat the eggs with a fork or whisk just until the yolks and whites are blended. Do not add milk or water; you want the eggs to stay rich so they set in soft, custardy curds.

Pour the beaten eggs evenly over the warm, buttered noodles in the slow cooker. Use a fork or tongs to gently lift and fold the noodles so the egg mixture seeps down between them without breaking the noodles too much.

Cover and cook on LOW for 45–60 minutes, gently folding the noodles and eggs together every 15 minutes. The eggs will slowly set into tender, golden pieces that cling to the noodles, and the butter will form a glossy yellow coating. The dish is done when the eggs are fully cooked with no liquidy spots and the noodles are soft but not mushy.

Once everything is cooked through, give the noodles a final gentle toss to fold the golden egg pieces throughout and coat every strand in the buttery sauce. Taste and add a good grind of black pepper and a pinch of salt if needed, keeping in mind the butter may already be salty.

Switch the slow cooker to WARM and serve straight from the crock. The noodles will hold nicely for up to an hour; just give them a gentle stir now and then to keep the butter and egg evenly distributed.

This recipe is meant to be as bare-bones as my dad remembers it—just noodles, butter, and eggs—but you can tuck in a few small changes without losing its spirit. For a little more flavor, stir in a teaspoon or two of dried parsley or a pinch of garlic powder with the eggs, or finish with extra black pepper. If you only have unsalted butter, simply add salt to taste at the end. You can also cut the butter back to 3/4 cup if you prefer things a bit lighter, though the traditional version is quite rich. To stretch the dish, stir in a handful of leftover cooked vegetables or shredded chicken during the last 10 minutes of cooking; just remember that once you start adding extras, it becomes less of that classic “poor man” bowl and more of a full casserole. For food safety, always cook the eggs until they are fully set—no runny or liquidy spots should remain—and keep the slow cooker on LOW or WARM, never on the OFF setting, if you plan to hold the dish for serving. Do not leave the cooked noodles and eggs at room temperature for more than 2 hours, and refrigerate leftovers promptly in a shallow container. Reheat leftovers thoroughly on the stove or in the microwave until steaming hot before eating.