Eggs and Pennine
|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)|
|Hard cooked eggs||4 , cut into thick slices|
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.
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