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 and omit goat’s cheese for dairy-free breaky.
What bliss! This is my first full weekend at home in almost a month… 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!
Jet-lag aside, I have been riding a wave of excitement following attendance at my first Australian food blogger conference in Adelaide last weekend. Eat Drink Blog 3 had an action-packed agenda (see it condensed to a 5 minute video by Simon). Like-minded people mingled, made their own wine, put faces to names, ate a lot and learnt a great deal about what it is that we should and should not be doing. Hats off to you EDB3 Organising Committee, you have done a fantastic job!
I enjoyed meeting Lizzy and Anna and loved chatting to chef Simon Bryant who shared a lot of his insights into the ever-changing industry with the other Anna, Kate and I. Thanks to the executive chef at the Hilton, Dennis Leslie who made this amazing grilled corn, we also got to explore the innards of a commercial kitchen, complete with its own butchery section, bakery and human-sized mixer!
As you can see, respite has been much needed, and 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.
Lastly, and this came as a great surprise, my Haloumi in Under 1 Hour photo found itself in third place in the EBD’s Photography Competition. Congrats to Amanda and Kate, whom I mentioned earlier for their winning entries. Kate, these photos are inspired by yours! PS the Ricotta Cheesecake came second in the recipe comp – thanks to everyone who voted. Stoked about both.
- 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)
- extra freshly chopped parsley
- salt and pepper
- (optional: grated parmesan)
- 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.
- Remove baked eggs from oven and sprinkle with preshly chopped parsley, salt and pepper to taste (and parmesan cheese, if using).