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.
Servings: 1 -2
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)
- salt and pepper
- grated Parmesan optional
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.