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Macaroni Nests   HT  HD  French  50mins



Serves 4      Hot   Pork  Herbs  Pasta   Hors d'oeuvre   Appetizer  Starter   France  Europe



125g/5oz Long Macaroni

125g/5oz Ham, diced

4 Eggs

4 heaped teasp Gruyere Cheese, grated

1 tbsp Freshly Chopped Parsley

2 Tomatoes, sliced to garnish

Salt and Black Pepper

Lettuce to serve




1. Preheat the oven to 425F, 220C, Gas Mark 7 and lightly grease 4 ovenproof ramekins.


2. Bring a large pan of heavily salted water to the boil, add the macaroni, slowly winding it down into the pan by pressing firmly on the bottom. Cook for 10-12 minutes until soft. Drain well.


3. Starting in the centre of the base of the ramekins, line the base and sides of each ramekin with the macaroni.


4. Divide the ham between the ramekins then break an egg into the centre of each.


5. Season well with salt and black pepper then divide the cheese between each and sprinkle with parsley.


6. Place the ramekins in a roasting tin containing 2.5cm/1 inch of hot water, cover with foil and bake for 20 minutes.


7. To serve - turn each ramekin onto an individual warmed serving plate and garnish with lettuce and slices of tomato. Sprinkle with extra cheese if desired. Serve immediately.




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Key techniques required to make this recipe

Chop to – To cut into pieces of approximately the same size.
Boil  - To bring a liquid to boiling temperature and to maintain it throughout the cooking time

Sauté  - The cooking of food in a small amount of fat, preferably in a single layer, until it browns and softens. It is important not to overfill the pan.


Freezing/Make ahead


Tips, Options and Substitutions


Main equipment required to make this Recipe


Chopping Knife


Wooden or Plastic Spoon

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