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.