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
- 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 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
- 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
