Eggs in Pasta Nests (Baked)

A great way to use up leftover pasta for brinch or a light meal.

Lemon Wine Sauce:
5 Tbsp. butter
½ cup white cooking wine
2 lemons, freshly juiced
pinch red pepper flakes
sea salt to taste

Pasta and Eggs:
8 oz spaghetti, cooked
4 eggs
2 Tbsp. prepared pesto
¼ cup Parmesan cheese, grated
parsley, freshly chopped

Preheat oven to 400°F (200°C/180°C fan, Gas Mark 6).

In a small skillet, whisk the butter over medium heat, until melted. Whisk in the cooking wine, lemon juice, red peppers, and a dash of salt and pepper. Cooking over medium heat, allow the mixture to come to a boil and reduce slightly (about 2-3 minutes of cooking on the stovetop).

Twirl the pasta around a long fork to create little pasta nests in a round baking dish (or just dump your pasta into the dish and create small wells in pasta for your eggs). Crack the eggs in the center of the pasta nests. Drizzle the butter sauce around the the eggs, coating the pasta well. Place several small dollops of pesto around the pasta. Salt and pepper to taste. Place the pasta in the preheated oven and bake for 7-10 minutes, depending on your preferred doneness for the baked eggs (we like ours cooked for about 9 minutes). Remove from the oven, garnish with parmesan and fresh chopped parsley before serving.

Serve with fresh slice tomatoes and crustybaguettes.

Makes 3-4 servings.