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Eggs and Pennine

Fettuccine.Inn's picture
  Light cream 1 Cup (16 tbs)
  Pennine 3⁄4 Pound, cooked al dente, drained (Small Pens Pasta Tubes Cut Diagonally At Both Ends Like A Quill Pen)
  Grated sharp cheese 1 Cup (16 tbs) (Cheddar / Romano)
  Mace 1⁄8 Teaspoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄2 Teaspoon
  Hard cooked eggs 4 , cut into thick slices
  Butter 2 Tablespoon

In a deep saucepan, bring the cream to a simmer, and stir in the pasta, three-fourths of the cheese, mace, salt, and pepper.
Pour into a buttered baking dish, and place a layer of egg slices on top.
Sprinkle with the remaining cheese and fleck with butter.
Bake, uncovered, in a preheated 400-degree oven just until brown.

Recipe Summary

Difficulty Level: 
Preparation Time: 
5 Minutes

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Average: 3.9 (17 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2973 Calories from Fat 1426

% Daily Value*

Total Fat 165 g253.6%

Saturated Fat 89.3 g446.3%

Trans Fat 0 g

Cholesterol 1417.3 mg472.4%

Sodium 2076.4 mg86.5%

Total Carbohydrates 256 g85.4%

Dietary Fiber 12.2 g48.8%

Sugars 14.9 g

Protein 104 g208.4%

Vitamin A 114.4% Vitamin C 2.6%

Calcium 108.6% Iron 49.4%

*Based on a 2000 Calorie diet

Eggs And Pennine Recipe