Description
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.
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
To make the Noodly Baked Eggs:
- 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.
To serve:
- Remove baked eggs from oven and sprinkle with preshly chopped parsley, salt and pepper to taste (and parmesan cheese, if using).
- Prep Time: 5 mins
- Cook Time: 15 mins