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 1x
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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- Mohinga – How to Make Burmese Fish Noodle Soup
Frequently Asked Questions
How do I get runny yolks without overcooking the whites under the grill?
The instructions say to grill at 180°C (350°F) for 8–10 minutes, watching until the egg whites are set but the yolks are still runny. The notes add that 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, checking at the 8-minute mark is wise. 
Can this be made with leftover pasta instead of fresh noodles?
Yes — the article explicitly says the dish “could just as well double as a night-off-from-cooking-dinner” and mentions it can “turn leftover pasta and pasta bake into a tasty, rich, nutritious and satisfying meal without a whole lot of extra effort.” The notes confirm this. 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 — the notes say to use rice noodles instead of the angel hair spaghetti for a gluten-free version. The author mentions rice vermicelli as an alternative right in the ingredient list alongside the angel hair spaghetti.
