Hello everyone! It feels so good to be back here after so many days. I hope you all are doing fine. Many of you already know that the reason behind my absence for such a long time. But for those who have no idea about it let me tell you that I was seriously sick since last 1 month. I was on bed rest and still in rest (not bed ridden anymore!) Trust me guys nothing feels better than being back on your own feet.
They say, when you have a sick person it shouldn’t reflect in the platter for the entire family. But when it comes to a girl like me there is no way to see it from another view. And nobody could avoid the obvious and had to have on strict diets. Right now I’m in quite comfortable zone but not out of danger completely. And have to continue with boring food charts.
As in past weeks I’ve gathered much strength (and weight too) to be in my kitchen again I couldn’t resist from trying something for breakfast. According to the chart I can have eggs in breakfast (and I need some bacon too). I chose to have my favorite Baked Eggs again but neither cheese nor bacon is allowed now. So here is a new deal for me and you all: Baked Egg in Spaghetti Nest/Cup.
Baked Egg in Spaghetti Nest Recipe:
Preparation Time: 10 mins
Cooking Time: 15 mins
Resting Time: 0 mins
Total Time: 25 mins
Yield: 2 servings
Egg: 6, large
Garlic: 1 tbsp, minced (optional)
Marinara sauce: ½ cup + ½ cup
Mozzarella cheese: 6 tbsp, shredded (optional)
Dried/fresh herbs of your choice: 1 tbsp (I used parsley & oregano) (optional)
Paprika powder: 1 tsp
Extra virgin olive oil: 1 tsp
Salt: 1/2 tsp
In the large saucepan boil water with heavy dose of salt. Cook the spaghetti al dente. Drain and keep under running cold water to avoid over cooking. Drain and pat it dry.
In a large bowl combine spaghetti, ½ cup marinara sauce, herbs, paprika powder, minced garlic, olive oil and salt. Mix thoroughly with the help of a tong or fork.
Take few strands of spaghetti and place them in a muffin molds in a circular motion so that each cup looks like a nest.
Preheat the oven to 2000C and bake the spaghetti nests for 15 mins at the same. Use the top shelf of the oven for the brownish crust on top. By the end of baking the spaghetti will be a bit crispy and crunchy.
Fill the hole of each nest with 2-3 tsp of marinara sauce and cover the top of each nest with 1 tbsp of shredded mozzarella. Crack one egg at a time in separate small bowl and place it on the top of the nest. Do same with rest of the eggs.
Send back the muffin molds to the oven and bake for another 15 mins at 1800Cor until egg whites are set and yolk is still bit runny. If you like your egg yolk nicely done, bake for additional 5 mins or according to your taste.
Remove from oven immediately. Run a blunt knife on the sides of the molds and remove the nest carefully. Don’t rush, it can fall apart.
Serve immediately with Tomato Chili Salsa Dip and green salad. If you planning to go with bit heavier breakfast add few slices of bread to your platter.
Are you heading for a picnic on this pleasant Summer? Prepare this Baked Egg in Spaghetti Nest a day ahead and wrap them in foil/air tight container and surprise your loved ones.