During the week, as I was catching up on life, work and everything in between, I found myself craving carbs. And lots of them. My carbs of choice have always been noodly: pasta, rice noodles, organic soba. So, when it came to my breakfast baked eggs this morning, it was a no brainer; I made them noodly!
What better way to find a little break than by mopping up that runny egg yolk, slurping up your favourite noodles and enjoying a little morning read with your feet up. Bliss. And to be honest, the dish could just as well double as what I would consider a night-off-from-cooking-dinner. Or in fact turn leftover pasta and pasta bake into a tasty, rich, nutritious and satisfying meal without a whole lot of extra effort.
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Noodle Baked Eggs Recipe
- Total Time: 20 minutes
- Yield: 2 servings
Description
Transform classic baked eggs into a hearty meal by incorporating your favorite noodles. Perfect for a quick breakfast or dinner, and easily adaptable for a gluten-free diet.
Ingredients
- Author: Martyna Candrick
For the Noodly Baked Eggs:
- 50g angel hair spaghetti (or 1 portion rice vermicelli)
- 1 tbsp (15 ml) freshly chopped parsley
- 2 medium tomatoes, chopped
- 2 free range or organic eggs
- 2 tbsp (30 ml) goat's cheese (chevre)
To serve:
- extra freshly chopped parsley
- salt and pepper
- (optional: grated parmesan)
Instructions
- Preheat your oven grill to 180°C (350°F or hot).
- Cook your noodles according to the packet instructions. Angel hair spaghetti typically cooks in 3 minutes. Once cooked, drain the noodles.
- In an oven-proof dish, mix the cooked noodles with chopped tomatoes and parsley. Season with salt and pepper to taste.
- Create two small wells in the noodle mixture and crack an egg into each well.
- Sprinkle grated cheese over the top if using.
- Place the dish under the grill and cook for 8-10 minutes, or until the egg whites are set but the yolks are still runny.
- Serve immediately, garnished with additional parsley if desired.
Notes
- For a gluten-free version, use rice noodles instead of spaghetti.
- This dish is versatile and can be made with leftover pasta.
- Adjust the cooking time under the grill to achieve your preferred egg yolk consistency.
- Serve with a side of toast for an extra hearty meal.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4
- Sodium: 200
- Fat: 10
- Carbohydrates: 28
- Fiber: 3
- Protein: 12
- Cholesterol: 185
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Frequently Asked Questions
How do I get runny yolks without overcooking the whites under the grill?
Grill at 180°C (350°F) for 8–10 minutes, watching until the egg whites are set but the yolks are still runny. You can adjust the cooking time to achieve your preferred yolk consistency — a shorter time leaves the yolk more liquid, while longer firms it through. Because grill heat varies, check at the 8-minute mark.
Can this be made with leftover pasta instead of fresh noodles?
Yes — this dish can “turn leftover pasta and pasta bake into a tasty, rich, nutritious and satisfying meal without a whole lot of extra effort,” making it a great night-off-from-cooking dinner. Simply use the same quantity of cooked, cold pasta and proceed from the step where the noodles are combined with tomatoes and parsley.
Can I make this gluten-free?
Yes — use rice noodles instead of the angel hair spaghetti for a gluten-free version. Rice vermicelli is a good alternative to the angel hair spaghetti.
