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Baked Eggs and Bacon Cream In Spinach Fettuccine Nests

 
One serving costs about $1.66

$1.66 per serving

4 people like this recipe

4 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

3 lunch,main course,morning meal,brunch,main dish,breakfast,dinner
spoonacular Score:41%

Spoonacular Score: 41%

 

The recipe Baked Eggs and Bacon Cream In Spinach Fettuccine Nests can be made in about 45 minutes. For $1.66 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One portion of this dish contains about 21g of protein, 51g of fat, and a total of 556 calories. This recipe serves 3. 4 people have made this recipe and would make it again. Head to the store and pick up bacon, heavy cream, scallions, and a few other things to make it today. It works well as an affordable main course. It is brought to you by Foodista. All things considered, we decided this recipe deserves a spoonacular score of 35%. This score is not so amazing. If you like this recipe, take a look at these similar recipes: Baked Eggs With Bacon And Spinach, Baked Eggs with Spinach Bacon and Avocado, and Fettuccine with Bacon and Eggs.

Baked Egg can be paired with Sparkling Wine. Even if you aren't making mimosas, sparkling wine is great with eggs for two reasons. One, if you're eating eggs early in the day, sparkling wine has less alcohol. Secondly, it cleanses the palate, which is important since yolk is known to coat the palate. One wine you could try is Barefoot Bubbly Pink Moscato. It has 4.9 out of 5 stars and a bottle costs about 15 dollars.

Barefoot Bubbly Pink Moscato

Barefoot Bubbly Pink Moscato is sweet & juicy with explosive aromas and flavors. Best served chilled (36-40 degrees F), this bubbly has aromas and flavors of jasmine and Mandarin orange complemented by red raspberry, strawberry and pomegranate. Enjoy the creamy and juicy finish!

» Get this wine on Amazon.com

Ingredients

Servings:
3 slice
3 slice bacon
bacon
0.5 stick
0.5 stick butter
butter
0.25 pound
0.25 pound parmigiano reggiano
parmigiano reggiano
0.5 cup
0.5 cup heavy cream
heavy cream
2
2  fresh eggs
fresh eggs
2 large
2 large spinach fettuccine
spinach fettuccine
some
some salt and pepper
salt and pepper
some
some scallions
scallions
3 slice bacon
3 slice
bacon
0.5 stick butter
0.5 stick
butter
0.25 pound parmigiano reggiano
0.25 pound
parmigiano reggiano
0.5 cup heavy cream
0.5 cup
heavy cream
2  fresh eggs
2
fresh eggs
2 large spinach fettuccine
2 large
spinach fettuccine
some salt and pepper
some
salt and pepper
some scallions
some
scallions
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Equipment

muffin tray
muffin tray
oven
oven
ramekin
ramekin
tongs
tongs
wok
wok
muffin tray
muffin tray
oven
oven
ramekin
ramekin
tongs
tongs
wok
wok


Instructions

I begin with my bacon (Ive never had bacon this fresh before, from an entirely organic source so close to home that my husband is literally feeding next seasons pork belly), which I chop and try out to nice crispy cubelets. Now the rest of the meal will take less than 25 minutes: 10 minutes to boil the pasta, make the sauce, and assemble the dish (and, if youre like me, some sub-urb biscuits), and 15 minutes to bake it (while you make a quick salad). So be ready. I melt my butter in my wok over high heat. I throw my pasta nests into the salted boiling water on the back burner. When my butter is melted and just begging to tan, I add my heavy cream and blend well. I bring this to a simmer for a moment. Then I add 3/4 of my cheese, which Ive shredded. (The rest I will thinly shave for a final garnish.) I blend this well, bringing it to a low simmer to thicken, until it forms a smooth sauce. I also add some salt and pepper. (Crushed red pepper flakes, nutmeg, paprika, maybe even a dash of curry powder would work nicely here, too.) Finally, I add 3/4 of my cooked bacon, and blend well with the sauce, until the flavors are beautifully infused. Its been 10 minutes, and my 11 minute pasta is just slightly undercooked (I know, cuz I bit off a snippet) perfect! Using tongs and a meshed spoon, I transfer my pasta to the waiting bacon cream, and toss well. I add a tablespoon, maybe, of the pasta water, too, just to keep the sauce wet enough to bake later. Using my tongs, I spin 1/2 of the pasta and sauce into each of two medium (10oz) ceramic ramekins, which Ive brushed down with melted butter. I sprinkle most of the rest of my bacon (reserving a few chunks for a final flourish) on top. The piece of resistance: a whole, cracked, raw egg, dropped into a wee basket I left in the middle of my pasta and sauce nests. I manage to keep the yolk whole only in one, but the other I rather hold together by virtue of a cleverly placed noodle and some dribbled sauce. I place these into a 350 oven to bake for 15 minutes, or until the whites have set, but the yolk is still glossy and runny. After coring the best bits out of a loaf of bread destined for nothing (since my husband purchased a fresher loaf of preferred pan this afternoon) with a properly sized wine-glass rim, I brushed each disk with melted butter, and layered them with some of my sprinkled cheese into 4 cups of a buttered muffin tin, and then I stuck them in my oven along with my pasta nests to brown. I consider these my sub-urb Wonderbread biscuits: quick, easy, and yummy, leaving fodder for crotons (or compost). I also threw together a quick salad of baby greens, sliced onion, strips of roasted red peppers, black olives, EVOO, and salt and pepper. Not that dinner needed these accoutrement my simmering, saucy noodle nests of runny yolk baked eggs, bac

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.63
Ingredient
3 slices bacon
½ sticks butter
¼ pounds parmigiano reggiano
½ cups heavy cream
2 fresh eggs
some scallions
Price
$0.85
$0.48
$2.39
$0.65
$0.48
$0.04
$4.89
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Nutritional Information

Quickview
556k Calories
21g Protein
51g Total Fat
3g Carbs
4% Health Score
Limit These
Calories
556k
28%

Fat
51g
79%

  Saturated Fat
28g
180%

Carbohydrates
3g
1%

  Sugar
0.53g
1%

Cholesterol
244mg
82%

Sodium
1007mg
44%

Get Enough Of These
Protein
21g
42%

Calcium
497mg
50%

Phosphorus
383mg
38%

Selenium
22µg
33%

Vitamin A
1535IU
31%

Vitamin B2
0.33mg
19%

Vitamin B12
0.93µg
16%

Zinc
1mg
12%

Vitamin D
1µg
10%

Vitamin E
1mg
9%

Vitamin B5
0.87mg
9%

Vitamin B6
0.16mg
8%

Vitamin K
7µg
7%

Magnesium
26mg
7%

Vitamin B1
0.1mg
7%

Iron
0.97mg
5%

Vitamin B3
1mg
5%

Folate
20µg
5%

Potassium
160mg
5%

Copper
0.05mg
2%

Manganese
0.03mg
1%

covered percent of daily need

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