Just another baked eggs recipe? No, too pretty. Just another pretty face? No, tastes too good. Each Nest Egg is baked in a delicious Parmesan-coated, herb-and-garlic-seasoned spaghetti nest. So they get extra points for having both taste and style.
Any thin-style spaghetti will do for the nests, so you might want to try spinach or tomato pasta, or a combination. Another option, below, is to forgo wheat pasta altogether and substitute spaghetti squash. And you can still call it a spaghetti nest.
This recipe serves 6 to 12 guests. I find that most guests can eat one nest egg if there are a lot of side dishes, two if not. You may want to halve the recipe for the family.
thin dry spaghetti
1/4 pound white mushrooms, sliced
2 tablespoons butter
2 tablespoons sherry
1/4 cup olive oil
3 cloves garlic, minced
1/2 teaspoon each, salt and pepper
1 teaspoon basil or ground rosemary
1/2 cup grated Parmesan cheese plus extra for garnish
12 large eggs
12 baking cups (cupcake liners) or cooking spray
4 slices bacon, cooked crisp and crumbled
1 12-cup muffin tin
In a large pot, cook the pasta al dente in well-salted water. Drain in a colander.
Optional: Meantime, sauté the mushrooms in the butter and sherry. Set aside.
While the cooked spaghetti is draining, heat the olive oil in the pasta pot. Add the garlic, salt, pepper, and basil or rosemary. Stir until the garlic is soft and fragrant, about 2 minutes. Return the spaghetti to the pot and toss until the pasta is thoroughly coated. Sprinkle on the Parmesan and toss again.
Line a muffin tin with baking cups (which I prefer) or cooking spray. Fill 3/4 full with spaghetti and twirl it with a fork to get that... um... twirled look. Make a well in the center with your fingers, gently pushing the noodles up the sides. Line the bottom with a few mushroom slices, reserving 12 slices for the garnish.
Fill each nest with an egg. Note: To avoid broken egg yolks, it's best to break one egg into a small bowl, slip the egg into a spaghetti nest, and repeat.
the eggs with salt and pepper and sprinkle with Parmesan cheese. Bake in a
preheated 350˚ oven just until the egg whites firm, 15 to 20 minutes. Garnish
with crumbled bacon and a mushroom slice and serve immediately.
Here's an idea adapted from another baked eggs recipe at lemonythyme.com: