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

Scale

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