Sunday, July 03, 2016


Serves 6

8 ounces spaghetti noodles
8 slices bacon, halved and sliced lengthwise
2 tablespoons olive oil
2 garlic cloves, smashed
7 eggs, divided
Kosher salt, to taste
Freshly cracked black pepper, to taste
3/4 cup white cheddar cheese, shredded
Fresh parsley

Heat oven to 400 degrees (F). Cook pasta according to package directions; drains.

Grease 6 (10-ounce) ramekins or custard cups. Set aside.

Cook bacon until lightly brown; drain. Heat olive oil and garlic in a skillet over low heat about 2 minutes or until fragrant. Remove and discard garlic.

Whisk together olive oil, 1 egg, ¼ teaspoon kosher salt and ½ teaspoon cracked black pepper. Add pasta and bacon, toss until coated.

Twirl 1 cup pasta-bacon mixture using a fork; place in a ramekin. Create an indent in the center of each twirled nest. Repeat. Bake 5 minutes in oven.

Divide cheese among ramekins. Crack 1 egg into center of each ramekin. Return to oven.

Bake about 20 minutes more until egg yolks are set and egg whites are firm (do not overcook). Let stand 2 minutes. Remove from ramekins. Top with parsley.

bacon recipe source: San Antonio Express-News, February 9, 2016; Hali Ramdene for Better Homes and Gardens

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