Wholesome Cook
5 Ingredients or less

Noodly Baked Eggs

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. 

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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!

Noodly Baked Eggs

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.

Noodly Baked Eggs

Noodly Baked Eggs
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Noodly Baked Eggs

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. The dish could just as well double as what I would consider a night-off-from-cooking-dinner, or in fact be a perfect meal to use up leftover pasta or pasta bake.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Servings: 1 -2

Ingredients

For the Noodly Baked Eggs:

  • 50 g angel hair spaghetti or 1 portion rice vermicelli
  • 1 tbsp freshly chopped parsley, plus extra to serve
  • 2 medium tomatoes chopped
  • 2 eggs
  • 2 tbsp goat's cheese (chevre)

To serve:

  • salt and pepper
  • grated Parmesan optional

Instructions

To make the Noodly Baked Eggs:

  • 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).
Tried this recipe?Mention @wholesomecook or tag #wholesomecook

 

32 comments

Eha November 11, 2012 at 11:03 am

This is real soulfood for most of us: five minutes prep, a couple of phonecalls made whilst it is baking and a tummyful of goodness at the end :) !

Reply
Martyna @ Wholesome Cook November 11, 2012 at 4:08 pm

Hi Eha, my thinking exactly. More so, running around after everyone making sure they are ready whilst breakfast is baking, but you got the concept spot on! :-)

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Tessa November 11, 2012 at 11:20 am

Gorgeous! I’m really liking the colors of the dish. And the yolks on those eggs, I can sure tell that those eggs were from free range chickens. Just delicious!

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Martyna @ Wholesome Cook November 11, 2012 at 4:09 pm

Thanks Tessa, we only ever buy at least free range, if not organic, eggs. They taste so much better, and we know that the welfare of the animals is treated as one of the priorities.

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Stephanie November 11, 2012 at 11:42 am

Quick, easy and healthy! I have all of those ingredients in my fridge so I’ll be having this for dinner. Thank you!

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Martyna @ Wholesome Cook November 11, 2012 at 4:11 pm

Enjoy Stephanie, as Ben mentioned below, you could add other things to it like roasted peppers, sausage, mince, garlic, beans, bacon, mushrooms, anything goes really!

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Anne S November 11, 2012 at 2:05 pm

I really like this idea, great for a schoolnight dinner too which is always a blessing. Glad you’re enjoying your first weekend back.

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Martyna @ Wholesome Cook November 11, 2012 at 4:11 pm

Thank you Anne, it’s been a great weekend. I could not have wished for a better one.

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Annelies November 11, 2012 at 2:10 pm

Reading the paper over a lazy breakfast on weekends is my favourite thing in the world. You’ve just made it so much more enjoyable because for once you can spend extra 10 minutes pouring over the pages instead of the stove. Fantastic dish which will become a regular at our place.

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Martyna @ Wholesome Cook November 11, 2012 at 4:13 pm

I’m glad I could help. Incidentally, I had kept all of the past month’s newspapers so I had plenty to catch up on this morning. :-)

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Ben November 11, 2012 at 3:40 pm

Hi Marty, this is a breakfast of champions! All the great flavours in it but as a bloke I think a little sausage would not go astray… LOL! And yes, put your feet up. Congrats on all your achievements, you are going places girl!

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Martyna @ Wholesome Cook November 11, 2012 at 4:14 pm

*blush* thanks Ben. Go ahead and add anything you might like, I’ve made extra suggestions in my reply to Stephanie above.

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Nami | Just One Cookbook November 11, 2012 at 6:58 pm

I love noodles and I eat quite often for lunch with one of my kids (who don’t bring lunch to school). She loves Udon particularly but I switch around all kinds. This looks so good. I have a weak spot for egg on top of any kind of food (rice, noodle, main dish… just about everything!).

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rsmacaalay November 11, 2012 at 7:10 pm

Very nice dish and what I love most here is the use of angel hair, perfect choice for that plate

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Food is our religion November 11, 2012 at 8:01 pm

Love recipes with short preparation and cooking time. Can’t wait to try this one out since its so easy!

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Shanshan Lam (@food_religion) November 11, 2012 at 8:01 pm

Can’t wait to try this one out, esp I appreciate all recipes with a short preparation and cooking time!

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Kate Olsson November 11, 2012 at 8:10 pm

What a fabulous, inventive and tasty dish! Sensational. Kx

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Maureen | Orgasmic Chef November 11, 2012 at 9:45 pm

I loved Simon’s video! That was really special. Imagine how much time he spent putting that together for all of us. He’s a gem.

I love the word noodly and will use it every chance I get, especially when I make these eggs. They look scrummy.

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B. November 11, 2012 at 9:45 pm

What a fantastic idea! My favourite that I usually have at cafe or at home is baked eggs with sourdough. But this idea with pasta takes it to another level. I can’t wait to try it. Thanks for sharing.

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thelifeofclare November 11, 2012 at 9:52 pm

Simon’s video gave such a great overview for those of us who weren’t there! It really did look like such a wonderful weekend! These eggs look mouthwateringly delicious!

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Jasline November 11, 2012 at 10:56 pm

Oh my Martyna, this looks absolutely amazing and delicious! I’m really drooling right now looking at those soft, beautiful and delicious-looking eggs! Yum!

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Tina @ bitemeshowme November 12, 2012 at 9:37 am

Baked eggs is potentially one of the best breakfasts that anybody could have. The world is your oyster and can be cooked with any other ingredients. Never have I seen it cooked with noodles, but am absolutely loving the idea :)

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freecookbooks November 12, 2012 at 1:59 pm

Eggs are my go-to breakfast every morning. I just love them!

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Lorraine @ Not Quite Nigella November 12, 2012 at 5:55 pm

That’s a great dinner in one bowl Martyna!

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Rosa Mayland November 12, 2012 at 10:09 pm

A scrumptious dish and wonderful combination! Perfect.

Cheers,

Rosa

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Sissi November 12, 2012 at 10:24 pm

Finally someone gives a savoury, full of proteins, delicious breakfast idea! I often put fried eggs on top of noodle dishes, so this baked version sounds particularly appealing. Thanks for a wonderful idea!

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jaime @ sweet road November 13, 2012 at 8:42 am

Noodles for any time of day are definitely a recipe that needs to be put in my book… I’ll admit, I’ve eaten pasta without the eggs for breakfast!

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moderngirlnutrition November 13, 2012 at 2:49 pm

These look amazing! Thin noodles are always my favorite and I love the idea of baking eggs. So happy I found your blog:)

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Sylvie Shirazi (@gourmandeinthek) November 14, 2012 at 3:00 pm

Baked eggs are a favorite of mine, always delicious and satisfying!

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Anne November 15, 2012 at 10:06 pm

This looks really good, I love noodles!

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Christina Soong-Kroeger November 16, 2012 at 1:04 am

Thanks for your kind words, Martyna. Lovely egg noodle recipe – it looks delicious!

Reply

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