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.
By Martyna Candrick
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.
- Author: Martyna Candrick
- 50g angel hair spaghetti (or 1 portion rice vermicelli)
- 1 tbsp freshly chopped parsley
- 2 medium tomatoes, chopped
- 2 free range or organic eggs
- 2 tbsp goat’s cheese (chevre)
- extra freshly chopped parsley
- salt and pepper
- (optional: grated parmesan)
- Preheat oven grill to 180C (350F or hot).
- Cook your noodles according to packet instructions (angel hair spaghetti cooks in 3 minutes). Drain.
- In an oven-proof dish mix together noodles, chopped parsley and tomatoes.
- Crack in 2 eggs and add goat’s cheese.
- Bake in the hot oven for 10 minutes or until your eggs are set to your favourite consistency.
- Remove baked eggs from oven and sprinkle with preshly chopped parsley, salt and pepper to taste (and parmesan cheese, if using).