Weekend Breakfast – Noodle Baked Eggs Recipe

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.

Noodle Baked Eggs Recipe
 
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Cook Time
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Turning a classic that is Baked Eggs into a more substantial meal using your favourite noodles makes for a great, and quick breakfast or dinner option. Use rice noodles for a gluten-free version.
Author:
Recipe Type: Noodles, Eggs, Breakfast, Dinner
Serves: 2
Ingredients
  • Author: Martyna Candrick
For the Noodly Baked Eggs:
  • 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)
To serve:
  • extra freshly chopped parsley
  • salt and pepper
  • (optional: grated parmesan)
Instructions
To make the Noodly Baked Eggs:
  1. Preheat oven grill to 180C (350F or hot).
  2. Cook your noodles according to packet instructions (angel hair spaghetti cooks in 3 minutes). Drain.
  3. In an oven-proof dish mix together noodles, chopped parsley and tomatoes.
  4. Crack in 2 eggs and add goat’s cheese.
  5. Bake in the hot oven for 10 minutes or until your eggs are set to your favourite consistency.
To serve:
  1. Remove baked eggs from oven and sprinkle with preshly chopped parsley, salt and pepper to taste (and parmesan cheese, if using).
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