Eggs Tetrazzini
Eggs Tetrazzini is a creamy and comforting casserole that transforms classic Tetrazzini into a unique, protein-packed dish featuring hard-boiled eggs. Tender spaghetti is coated in a luscious mushroom and Parmesan cream sauce, then layered with perfectly halved hard-boiled eggs for a hearty twist. Topped with golden, buttery breadcrumbs and baked to perfection, this dish is an elegant yet easy-to-make meal that’s perfect for brunch, weeknight dinners, or even entertaining. With its velvety sauce, savory mushrooms, and the added richness of eggs, Eggs Tetrazzini is an indulgent and satisfying twist on traditional pasta bakes. Serve it with a sprinkle of fresh parsley for a vibrant finish!
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Recipe Information
Ingredients
- 8 oz Spaghetti
- 4 tbsp Butter
- 3 tbsp All-purpose flour
- 2 cups Chicken broth
- 1 cup Heavy cream
- 8 oz Mushrooms, sliced
- 1 cup Parmesan cheese, grated
- 6 Hard-boiled eggs, peeled and halved
- 1 tsp Salt
- 0.5 tsp Black pepper
- 0.5 cup Breadcrumbs
- 2 tbsp Parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C).
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large skillet over medium heat, melt 3 tablespoons of butter. Add the mushrooms and sauté until they are tender and golden, about 5-6 minutes. Remove the mushrooms from the skillet and set aside.
In the same skillet, melt the remaining tablespoon of butter and stir in the flour. Cook the flour for 1 minute while stirring to form a roux.
Gradually whisk in the chicken broth and heavy cream, ensuring no lumps form. Cook for 2-3 minutes until the sauce thickens.
Stir in the Parmesan cheese, salt, and black pepper. Add the sautéed mushrooms back into the sauce and mix well.
Combine the cooked spaghetti with the mushroom sauce, ensuring the pasta is evenly coated. Transfer the mixture to a greased 9x13-inch baking dish.
Nestle the halved hard-boiled eggs into the pasta mixture, cut side up.
Sprinkle the breadcrumbs evenly over the top of the dish. If desired, sprinkle with additional Parmesan cheese for extra flavor.
Bake the dish for 15-20 minutes or until the breadcrumbs are golden and the sauce is bubbly.
Remove from the oven and let cool slightly. Garnish with chopped parsley if desired.
Serve the Eggs Tetrazzini warm and enjoy!
Nutrition Facts
Calories |
2739 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 187.7 g | 241% | |
| Saturated Fat | 100.2 g | 501% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 1568 mg | 523% | |
| Sodium | 6439 mg | 280% | |
| Total Carbohydrate | 145.6 g | 53% | |
| Dietary Fiber | 10.3 g | 37% | |
| Total Sugars | 18.6 g | ||
| Protein | 107.3 g | 215% | |
| Vitamin D | 7.4 mcg | 37% | |
| Calcium | 1163 mg | 89% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 1732 mg | 37% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
