Pat Day | Pedernales EC

“My Irish grandmother mixed noodles with a sauce, put it in a baking dish, made little indentations in the noodles, broke an egg into the little ‘nests’ and then baked it.”

3 cups cooked egg noodles, al dente (6 ounces dry)
1/4 cup butter (1/2 stick), softened, divided use
1 tablespoon all-purpose flour
1 cup whole milk
1 cup grated cheddar cheese, divided use
Salt and black pepper to taste
6 eggs
1/8 teaspoon paprika, or as needed

1. Preheat oven to 375 degrees. Grease 6 large custard cups. Spoon cooked noodles into the custard cups, dividing equally.

2. Melt 2 tablespoons butter in a small saucepan set over medium heat. Add flour and stir until blended, then gradually add milk and stir over medium heat until mixture boils and thickens slightly. Reduce heat to low and add ½ cup cheese, stirring until melted. Remove from heat and add salt and pepper to taste.

3. Spoon cheese sauce over noodles, dividing evenly among dishes. Make a small indentation in the center of each noodle-filled cup and break an egg into each. Dot eggs with remaining butter and sprinkle with remaining cheese and paprika.

4. Set custard cups on a baking sheet and bake until whites are set and yolks are still soft, about 25 minutes.

Servings: 6. Serving size: 1 10-ounce ramekin. Per serving: 402 calories, 17.69 g protein, 20.37 g fat, 32.48 g carbohydrates, 1.44 g dietary fiber, 260 mg sodium, 2.81 g sugars, 263 mg cholesterol

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