Vermicelli Breakfast Nests

Baked in muffin tins, these individual vermicelli breakfast nests will be adored by diners of all ages - feel free to add different flavours and ingredients to yours. Do also note that they freeze brilliantly, so it’s well worth making a double batch (they’re perfect in lunch boxes and are a great afterschool snack).

Recipe by: Goody Kitchen

4 Persons
40 Minutes
Easy Recipe

Ingredients
Method of Preparation

Serving Size

pcs Goody Vermicelli
pcs Velor Canned Cream
cup Milk
g Gruyère cheese, Grated
pcs Cherry Tomatoes
pcs Basil leaves
pcs Egg

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1
Preheat the oven to 180oC.
2
Bring a large pot of salted water to boil and cook the pasta until al dente.Drain and set aside.Grease a muffin tin with butter and press down the cooked vermicelli nests into the muffin holes.
3
In a bowl, whisk together the cream, milk and cheese.Season and pour the custard into the vermicelli nests.Top with a cherry tomato and some basil leaves.Bake until the custard is cooked through but still slightly wobbly.Garnish with basil and serve immediately with bread.