Small broccoli ribbon noodle casseroles with egg

Name: Small broccoli ribbon noodle casseroles with egg
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 500 g Broccoli; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 500 g fresh ribbon noodles (cooling shelf); 1 piece(s) Onion; 1 Garlic clove; 1 TABLESPOON Oil; 200 g Whipped cream; 3 tablespoons (glass) Pesto; 7-10 Tbsp Grease; 4 Eggs (Gr. M); 125 g Mozzarella

AUTHOR
Pat Ware

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

500 g Broccoli
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
500 g fresh ribbon noodles (cooling shelf)
1 piece(s) Onion
1 Garlic clove
1 TABLESPOON Oil
200 g Whipped cream
3 tablespoons (glass) Pesto
7-10 Tbsp Grease
4 Eggs (Gr. M)
125 g Mozzarella

Directions

1
Clean and wash the broccoli and cut it into small florets. Cook the broccoli in plenty of boiling salted water for about 4 minutes. Cook the pasta according to the instructions on the packet. Drain everything, rinse with cold water and drain well.
2
Peel and finely chop the onion. Peel garlic and chop finely. Heat oil in a pot. Fry onion and garlic briefly. Deglaze with cream and 150 ml water. Bring to the boil and simmer everything for 3-4 minutes. Stir in pesto. Season sauce with salt and pepper and remove from heat.
3
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Grease four small or one large casserole dish. Season the pasta-broccoli mixture with pepper, nutmeg and possibly some salt. Spread into the moulds. Pour sauce over it. Form a small hollow in the middle of each form. Beat in 1 egg each. Grate the mozzarella coarsely and sprinkle over it. Bake in a hot oven for about 15 minutes.