Baked Spaghetti & Egg

Well we have moved all our stuff in, now just a matter of cleaning and figuring out where to put everything. Not an easy task at all.

The simplest menu of late has been spaghetti and sauce, quick, easy but it does leave a lot of left overs especially if you have the same thing a few days in a row. So here was a quick fix to that problem, baked spaghetti & egg. Mix it all together add an egg for a little more protein and voilà another quick dinner and only one pan to clean up.

Directions

Take enough left over spaghetti and sauce to feed the number of people you are serving, and mix in a bowl. Place the mixture into a baking dish, sprinkle a little Parmesan over the top cover with foil, and bake at 350° for about 30-45 minutes until hot. When heated using a spoon create slight indentations in the spaghetti and crack an egg per person into the well. Leaving the foil off bake in the upper third of the oven for up to 15 minutes until the eggs set and cooked to your liking.

Here are a few items to help make this recipe:
Pyrex Easy Grab 5 piece set includes, 1-ea 3 quart oblong with blueplastic cover, 2 quart oblong, 8 inch square, 1.5 quart loaf dish
Heavy Duty Stainless Steel Mixing Bowls – Set of 4

Spaghetti and an Egg a very nice S.A.P. (Scottish American Princess) dinner,even if it’s leftovers. 5 paws

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Baked Spaghetti and Egg

2013-10-07 18:16:51

A great idea for all those left overs

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Prep Time

10 min

Cook Time

1 hr

Prep Time

10 min

Cook Time

1 hr

Ingredients

cooked spaghetti
spaghetti sauce
Parmesan cheese
egg

Instructions

In a large bowl mix the left over spaghetti and sauce until well blended, place into a baking dish sprinkle Parmesan cheese over top, cover dish and bake at 350 for 30- 45 minutes until hot.
Press a spoon into the spaghetti to form indentations for eggs, add the eggs and bake up to 15 minutes in the upper third of the oven, until eggs are set and cooked.

By Chef Macbearin

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

March 10, 2013November 14, 2014

Piperade with Baked Egg

Piperade

After a busy day of running around I needed a throw together dinner. A quick look in the refrigerator and on the counter and I had it! Piperade with a baked egg! It’s easy it’s delicious, nutritious, healthy, wholesome, just an abundance of superlatives of taste.

The recipe is open to debate as to the true ingredients and there are any number of variations of this Basque speciality. My simple version is a light dinner for two. Since this was also a throw together it didn’t follow the true line of a piperade in that; to be authentic it should have had green peppers and espelette peppers.

Ingredients for Piperade

1 large red pepper thinly sliced
1/2 large sweet onion or 1 medium thinly sliced
2 tomatoes diced
4 cloves of garlic sliced
1 tbs dried oregano
salt & pepper
2 eggs
2 Tbs 1/2 & 1/2
olive oil for sauteing

Directions for Piperade with Baked Egg

Preheat oven to 350°

Thinly slice the onion garlic and the pepper. In a saute pan with a little olive oil begin to cook the onion and garlic on medium high heat. Once they have softened 3 – 5 minutes add the peppers, oregano, salt and pepper and saute until they are softened ( about 10 minutes)

Divide into two suitable baking dishes (mine is a 5″, approximately 2 cup). With a spoon make a small indentation in the center of the mixture and break 1 egg into each. Pour 1 tbs 1/2 & 1/2 over each egg and finish with a little more salt and pepper on top of the egg. Bake for about 20 minutes or until eggs are set.

Serve crusty French Bread as an accompaniment.

Here’s a few items to assist with this recipe:
CorningWare Creations 12-Ounce Au Gratin Dish, Amethyst
HIC 14-ounce Porcelain Souffle 4.5-inch Set of 6

If you enjoy our site and are thinking of purchasing anything from Amazon, please use the link to Amazon from our site. It doesn’t cost you anything and we profit from the ads and purchases .

Please help us keep our blog going by letting your friends know we’re here and by checking out the links on our front page.

Piperade with Baked Egg

2013-11-09 16:33:03

An easy delicious lunch or dinner

Write a review

Save Recipe

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Ingredients

1 large red pepper thinly sliced
1/2 large sweet onion or 1 medium thinly sliced
2 tomatoes diced
4 cloves of garlic sliced
1 tbs dried oregano
salt & pepper
2 eggs
2 Tbs 1/2 & 1/2
olive oil for sauteing

Instructions

Preheat oven to 350°
Thinly slice the onion garlic and the pepper. In a saute pan with a little olive oil begin to cook the onion and garlic on medium high heat. Once they have softened 3 - 5 minutes add the peppers, oregano, salt and pepper and saute until they are softened ( about 10 minutes)
Divide into two suitable baking dishes (mine is a 5", approximately 2 cup). With a spoon make a small indentation in the center of the mixture and break 1 egg into each. Pour 1 tbs 1/2 & 1/2 over each egg and finish with a little more salt and pepper on top of the egg. Bake for about 20 minutes or until eggs are set.
Serve crusty French Bread as an accompaniment.

Rants Raves and Recipes https://www.rantsravesandrecipes.com/

January 12, 2013June 12, 2015

Baked Egg in a Crepe Basket

015 — crepe basket and baked egg with herbs

Baked Egg in a Crepe Basket

Here’s another idea for Sunday before Valentine’s Day Brunch:

Items that would be helpful:

non stick crepe pan 6″ preferable, you can use a small fry pan well buttered. if your crepe pan is larger (mine is 8 1/2″) use a larger ramekin
3″ ramekins or a muffin pan
Herbs De Provence ( mixture of thyme, basil,savory,fennel seeds, and lavender flowers).
Dijon Mustard ( Optional)

Baked Egg Crepe Basket Recipe:

crepe batter:

2 eggs
1 cup milk
1/3 cup water
1cup flour
pinch of salt
2 Tbsp melted butter

Put all crepe batter ingredients in to a blender and run until completely blended ( run for 10 seconds then scrap down sides and bottom to make sure all the flour is combined, then run for another 10 seconds or so.) Put into a container in the refrigerator for at least 2 hours, it can be left overnight.You can make the crepes in advance just wrap in plastic wrap and put in a air tight storage bag and refrigerate.

Set oven at 350°

1 egg per crepe
Herbs De Provence
Shredded Cheddar Cheese (you can use any cheese you like).
tsp 1/2 & 1/2
table salt and pepper
Dijon Mustard
1 crepe

To make the crepes heat the pan over medium high heat once hot take off heat and add batter, twirling pan to coat entire bottom of pan, do not use too much batter, once the pan is coated put back o heat and let cook until underside of crepe bgins to brown. Using a spatula lift crepe and turn over and cook another 15- 20 seconds. Remove to a towel and continue with another crepe. Once crepes are made continue with recipe.

Place crepe into ramekin getting bottom as flat as possible and pleat edges around sides. Place a small amount of cheese in bottom of crepe place egg on top, add about a tsp of 1/2 & 1/2, salt and pepper and a pinch of herbs on top of egg, place another layer of cheese on top of egg and a pinch more herbs on top . Place ramekin in center of oven and cook 18 to 22 minutes till whites are set and cheese melted, top with a small spoonful of Dijon Mustard. You could also skip the cheese topping and when it comes out of the oven top it with hollandaise .

here’s an item that could make this recipe a little easier
Trudeau X-Large Silicone Muffin Cups, Set of 4
Wilton 13 Inch Angled Spatula With Black Handle
Paderno World Cuisine 7-1/2-Inch Long T Shaped Wooden Crepe Spreader,5- Pack
Norpro 9.5 inch Nonstick Breakfast/Crepe Pan