I’m a sucker for soft baked eggs. The simplicity of cracking an egg, popping it in the oven, and removing it a matter of minutes later with a sunshine yolk…why that’s just bliss, isn’t it? So, take the mad-awesome perfection that is a baked egg, pop it into the center of a pasta nest drizzled with a flavorful butter and white wine sauce and the slightest kiss of pesto, and you’ve just elevated your dinner to a life experience. Or, perhaps you’ll serve it for breakfast. Or eat it for lunch. This simple dish is so easy, you can have it anytime you please. It’s so good, you may just want to eat it more than thrice daily.
FOR THE SAUCE:
5 tablespoons butter
½ cup white cooking wine
Juice of 2 lemons
pinch red pepper flakes
salt to taste
FOR THE EGGS:
8 ounces spaghetti, cooked
2 tablespoons prepared pesto
1/4 cup grated parmesan
fresh chopped parsley
Preheat oven to 400 degrees. In a small skillet, whisk the butter over medium heat, until melted. Whisk in the cooking wine, lemon juice, red peppers, and a dash of salt and pepper. Cooking over medium heat, allow the mixture to come to a boil and reduce slightly (about 2-3 minutes of cooking on the stovetop).
Twirl the pasta around a long fork to create little pasta nests in a round baking dish (or just dump your pasta into the dish and create small wells in pasta for your eggs). Crack the eggs in the center of the pasta nests. Drizzle the butter sauce around the the eggs, coating the pasta well. Place several small dollops of pesto around the pasta. Salt and pepper to taste. Place the pasta in the preheated oven and bake for 7-10 minutes, depending on your preferred doneness for the baked eggs (we like ours cooked for about 9 minutes). Remove from the oven, garnish with parmesan and fresh chopped parsley before serving.
Serve with fresh slice tomatoes and our 30-Minute Crusty Baguettes.
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