Shirred Eggs and Pasta with Pesto Cream Sauce
A recipe for Shirred Eggs and Pasta with Pesto Cream Sauce! Eggs are baked in a pesto cream sauce with elbow macaroni and crumbled goat cheese.
Servings 6 Ramekins
Ingredients
- Butter for greasing ramekins
- 6 ounces (170 grams) dried elbow macaroni
- 8 ounces (227 grams) goat cheese
- 6 large eggs
- 1/2 cup (120 milliliters) heavy cream
- 6.35 ounces (180 grams) Pesto homemade or store-bought
Instructions
- Preheat oven to 325˚F (165˚C). Grease 6 (6 ounce, 177 milliliter) ramekins with butter and arrange on baking sheet.
- Fill a large pot with salted water and bring to a boil. Add the elbow macaroni and cook until just barely tender, al dente.
- Drain well and divide the pasta among the buttered ramekins, about 1/3 cup (45 grams) for each.
- Divide the goat cheese into 6 equal pieces and crumble each over the pasta in the ramekins.
- Make a slight well in the center and crack an egg into each ramekin.
- In a small bowl, whisk together the heavy cream and pesto until well blended.
- Pour about 3 tablespoons (44 milliliters) of the pesto cream evenly over the eggs in each ramekin, avoiding the yolks as much as possible.
- Bake in preheated oven just until egg whites are set and white, about 20 minutes. The yolks should still jiggle and be slightly runny in the center.
- Serve immediately.