These cheesy spaghetti nests are served straight out of ramekins. I love when there are no additional dishes to be cleaned. Simple ingredients are used for the spaghetti nests but they don't lack the taste or the elegance. Creamy, cheesy goodness paired with ham and eggs. Need I say more?
I'll take a bowl of spaghetti over tiny bites any day, but these are ideal for an appetizer, finger food party, or a light supper. I think I’d want them for breakfast too. Why not?
Ingredients:
- spaghetti
- crème fraîche* with herbs
- Emmentaler or Gruyere, shredded
- deli ham
- hard-boiled eggs
Sauce
- crème fraîche* with herbs
- mustard
- Worcestershire sauce
- Salt and pepper to taste
Recipe Tips
If you can't find crème fraîche at your stores, substitute with sour cream, but the result will be slightly tangier.
To make your own:
- Combine 1 cup heavy cream with 3 tablespoons of buttermilk or ½ cup of sour cream; cover the container and let it sit overnight at room temperature.
- Add freshly ground black pepper, dried basil, chives, parsley, or any herbs you prefer (such as herbs de Provence or Italian), and lemon zest.
Directions:
- Cook spaghetti in salted water according to the package directions; drain. In a mixing bowl, toss hot spaghetti with 4 oz. crème fraîche and cheese.
- Preheat oven to 350 degrees F. Lightly butter ramekins and place them on a baking sheet. Wrap about ⅙ of the spaghetti on a fork and place it into each ramekin. Bake the nests for 10-15 minutes.
- In a small bowl, mix together crème fraîche with mustard and Worcestershire; season with salt and pepper.
- Put a dollop of sauce over nests then arrange folded ham slices. Spread 1 tablespoon of the sauce over ham. Top each with egg halves. Garnish with parsley.
Related Recipes:
- Mini Spaghetti Nests and Meatballs Appetizer
- Caramelized Cauliflower and Mushrooms Spaghetti
- No-Bake Cheesecake in Kataifi Nests
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Cheesy Spaghetti Nests
Ingredients
- 7 oz spaghetti
- Salt
- 4 oz. crème fraîche* with herbs
- 4 oz. Emmentaler or Gruyere, shredded
- 6 slices deli ham
- 3 hard-boiled eggs, cut in half
Sauce
- 4 oz. crème fraîche* with herbs
- 1 teaspoon mustard
- ½ teaspoon Worcestershire sauce
- Salt and pepper to taste
- Butter for greasing ramekins
- Fresh parsley to garnish
Instructions
- Cook spaghetti in salted water according to the package directions; drain. In a mixing bowl, toss hot spaghetti with 4 oz. crème fraîche and cheese.
- Preheat oven to 350 degrees F. Lightly butter ramekins and place them on a baking sheet. Wrap about ⅙ of the spaghetti on a fork and place into each ramekin. Bake the nests for 10-15 minutes.
- In a small bowl, mix together crème fraîche with mustard and Worcestershire; season with salt and pepper.
- Put a dollop of sauce over nests then arrange folded ham slices. Spread 1 tablespoon of the sauce over ham. Top each with egg halves. Garnish with parsley.
Ann says
THAT is an awesome idea for a party Jas! The only thing is, how many of those do u hv to make? I bet they go pretty quickly too!
Oh! And what herb is good to use with crème fraîche?
allthatsjas says
Thanks Ann! Make as many as you need in as small/big dish as you want. You can also bake it in a large cake pan and cut it in squares to serve (although, it is not baked solid so watch out for runaway pasta, lol). I listed some herb choices, like basil, parsley or a mix like Italian...Did you make the move to Holland yet? Crème fraîche is a staple in European cuisine so I'll bet you can find it there. 😀
P.S. Been busy lately and haven't checked your (or anybody else) blog for updates. Hope all is well. Sending you hugs across the miles and Oceans.