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Eggs And Pennine

Fettuccine.Inn's picture
Ingredients
  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
Directions

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: 
Easy
Method: 
Baked
Ingredient: 
Egg
Preparation Time: 
5 Minutes

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