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Garlic Parmesan Baked Egg Spaghetti Nests Recipe

The garlic parmesan baked egg spaghetti nests recipe is perfect for brunch. For a beautiful, tasty presentation, serve nests over simple salad greens.

Recipe courtesy Chef Louise of Geez Louise!.

Servings: 8

Active time: 15 minutes

Total time:

Ingredients

  • 8 oz dry whole wheat spaghetti
  • 1 Tbsp kosher salt
  • 1/2 c good quality olive oil
  • 4 cloves garlic, minced (about 1 Tbsp)
  • 1/4 tsp crushed red pepper flakes
  • 1/2 tsp fresh cracked black pepper
  • 1/2 tsp kosher salt
  • 8 Davidson's Safest Choice® pasteurized egg(s)
  • 1/4 c flat leaf Italian parsley, stems removed and roughly chopped
  • grated Parmesan cheese to taste
  • good quality olive oil (optional garnish) to taste

Preparation

  1. Preheat the oven to 325°F, adjust rack to center, and lightly oil a standard size muffin or cupcake tin.
  2. Fill large pasta pot with water and 1 tablespoon of kosher salt. Bring to a boil and boil pasta for 6-7 minutes, just under al dente. Drain and set aside.
  3. Meanwhile, heat a large nonstick sauté pan over low-medium heat. Add in olive oil and once warm, add in garlic, red pepper flakes, and black pepper. Stir to combine, about 15 seconds or until fragrant.
  4. Add in cooked spaghetti and turn heat up to medium-high. Use tongs to toss spaghetti with oil and sprinkle with remaining 1/2 teaspoon of salt. Cook for 1 minute, remove from heat, and add parsley - toss to combine.
  5. Loosely fill each muffin cup with pasta and gently, using a small spoon, create a small well in the center by pushing the pasta to the outside edges. Crack an egg into a small bowl and gently slip into center of a spaghetti nest. Repeat for each nest. Sprinkle eggs with parmesan cheese and season to taste.
  6. Bake egg nests in preheated oven for 20-25 minutes or until eggs are just set with no uncooked whites surrounding the yolks.
  7. Serve warm or at room temperature with a simple green salad.
  8. Garnish with a drizzle of olive oil, parsley, and extra parmesan cheese.

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Nutrition Facts

Serving Size (1/8 of recipe)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 290
Calories from Fat 170
Total Fat 19g (29% DV)
Saturated Fat 3.5g (18% DV)
Trans Fat 0g
Cholesterol 185mg (62% DV)
Sodium 910mg (38% DV)
Total
Carbohydrate
22g (7% DV)
Dietary Fiber 3g (12% DV)
Sugars 0g
Protein 11g
Vitamin A 8%
Vitamin C 4%
Calcium 4%
Iron 10%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.