Small broccoli ribbon noodle casseroles with egg

Name: Small broccoli ribbon noodle casseroles with egg
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 500 g Broccoli; 7-10 Tbsp Salt; 500 g fresh tagliatelle pasta (chiller cabinet); 2 TABLESPOONS Oil; 200 g Whipped cream; 150 ml Vegetable broth; 2 TABLESPOONS Basil Pesto; 125 g Mozzarella cheese; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 4 Eggs (size M)

AUTHOR
Kerry Mosley

DIFFICULTY
very easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
500 g Broccoli
7-10 Tbsp Salt
500 g fresh tagliatelle pasta (chiller cabinet)
2 TABLESPOONS Oil
200 g Whipped cream
150 ml Vegetable broth
2 TABLESPOONS Basil Pesto
125 g Mozzarella cheese
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
4 Eggs (size M)

Directions

1
Onion peel, halve and finely dice. Peel garlic and chop finely. Clean the broccoli and divide into small florets. Cook broccoli in plenty of boiling salted water for about 6 minutes. Drain and rinse briefly with cold water and drain well.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Drain and rinse briefly with cold water. Heat the oil in a saucepan. Fry the onions and garlic for about 2 minutes.
3
Deglaze with cream and broth, bring to the boil and simmer for 3-4 minutes at low heat. Stir in the pesto and remove from the heat.
4
Grate cheese. Mix pasta and broccoli, season with salt, pepper and nutmeg. Put the noodles into small casseroles. Pour pesto sauce over them and press a small depression in the middle of each form. Beat in 1 egg each and sprinkle with cheese.
5
Bake casseroles in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for 14-16 minutes. Take out and serve.