Baked Eggs and Bacon Cream In Spinach Fettuccine Nests

Chop your fresh bacon into small cubes and cook over medium heat until crispy. Set aside, reserving a few pieces for garnish.

Preheat your oven to 350°F (175°C). Grease two 10-ounce ceramic ramekins with melted butter.

1. Bring a large pot of salted water to a boil and add your pasta nests. Cook until slightly underdone, about 10 minutes. | 2. In a large pan over high heat, melt the butter. Once melted and just beginning to turn golden, pour in the heavy cream and bring to a gentle simmer.

1. Stir ¾ of the shredded cheese into the cream, whisking until smooth and slightly thickened. Season with salt, pepper, and any optional spices like red pepper flakes, nutmeg, or a dash of paprika. | 2. Add ¾ of the cooked bacon to the sauce and stir to blend flavors.

Using tongs, transfer the pasta nests directly into the bacon cream sauce, adding a spoonful of pasta water to keep it creamy. Toss well to coat.

Divide the pasta and sauce mixture between the two prepared ramekins. Create a small well in the center of each nest, and carefully crack an egg into each one, aiming to keep the yolk intact. Sprinkle the remaining bacon and cheese on top.

Place the ramekins in the oven and bake for 15 minutes, or until the egg whites have set but the yolks remain runny.

While the pasta bakes, cut rounds from stale bread slices (using a glass or cutter), brush with melted butter, sprinkle with cheese, and place in a buttered muffin tin. Bake alongside the pasta for a quick, golden “sub-urb biscuit.”

Assemble a quick salad with baby greens, sliced onions, roasted red pepper strips, black olives, a drizzle of extra virgin olive oil, and a sprinkle of salt and pepper.

Remove the ramekins from the oven, garnish with the reserved bacon and a fresh shaving of cheese if desired, and serve with your biscuits and salad.