Eggs in a Nest
Recipe Adapted from "Put an Egg on It" by Lara Ferroni
Butter to grease muffin tin
1/2 lb thin or regular spaghetti
1/3 cup heavy whipping cream
1/2 cup fresh grated parmesan cheese, divided in half
Pinch of nutmeg
Pinch of paprika
Salt and pepper to taste
2 large eggs lightly whisked
Garnish with fresh herbs, pesto or fried shallots. (I used fresh chives)
- Preheat over to 425 and lightly butter 6 cups in a muffin tin.
- Cook pasta according to directions on package. While cooking, mix together heavy whipping cream, 1/4 cup of Parmesan cheese, nutmeg, paprika, salt and pepper in a medium bowl.
- Once pasta is cooked, use tongs to move cooked pasta into the cream mixture. It's OK for there to be some water dripping from the pasta- the starchy water will actually help keep everything together. Stir it all together and let the pasta rest in the cream a couple of minutes.
- Use the tongs to place pasta into muffin tin in a spiral and fill all the cups. Pour the extra liquid into each nest. If you don't have much extra, just add additional heavy whipping cream to each nest until you can start to see the liquid showing through the top layer of pasta. Sprinkle the rest of the Parmesan cheese among nests.
- Bake for 10 minutes or until tops are golden and bubbly. Remove from oven and reduce temperature to 350. Carefully divide the lightly whisked eggs among the nests and bake everything for 6-8 more minutes.Let everything cool for 5-10 minutes, garnish and then eat!
- Very Fresh: A very fresh egg will sink to the bottom and lay on it's side.
- Week Old: Week old eggs will rest on the bottom but the fat end of the egg will rise up slightly.
- 3-Week Old: Three week old eggs will be balanced on the pointy end with the fat end sticking up.
- Bad Eggs: Old eggs will be floating, bobbing along the surface of the water. These floaters should be tossed as they aren't any good to eat.