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Eggs in Pasta Nests with Cheese Sauce

  • Preparation time
    10 minutes
  • Baking time
    5 minutes
  • Serves
    4 servings
Ingredients
  • 1 container (237 mL) 15% M.F. Québon Ultra’Cream Cooking Cream
  • 1/2 cup (125 mL) 5% M.F. Québon Ultra’Cream Cream & Milk Blend for Coffee
  • 4 oz (125 g) orange Britannia cheddar cheese, grated
  • Salt and freshly ground pepper
  • A few drops of Tabasco sauce
  • 4 bacon slices, cooked and crumbled
  • 8 oz (250 g) spaghettini, cooked
  • 1 cup (250 mL) julienne strips of vegetables, cooked: carrot, celery, zucchini, red pepper
  • 12 small eggs (pee-wee), hard boiled
Preparation
  1. In a saucepan, heat the 15% cream and the 5% coffee cream over low heat.
  2. Add the cheese and stir until it melts. Keep stirring until the sauce is smooth.
  3.  Season, add the Tabasco sauce and the bacon.
  4. Remove from heat and stir in the pasta until it is completely coated with the sauce.
  5. Create a pasta nest on each of four plates, leaving an indent in the middle.
  6. Arrange a quarter of the julienne strips of hot vegetables in each indent, then place three little hard-boiled eggs in the centre of each nest. Serve hot.
  7. If desired, garnish with fresh basil and grated parmesan cheese.
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