8 oz penne pasta
½ cup whipping cream
12 quail eggs
¾ cup shredded cheese (Old Cheddar, Parmesan, and Havarti)
bunch of green onions
salt and freshly ground black pepper
pinch of oregano
Spinach and roasted garlic are good mates for this dish!
Cook pasta in large boiling salted water cook until it’s done. Drain but do not rinse and return to the pan. Add whipping cream Parmesan, Cheddar and Havarti simmer and stir until all cheese melt. Season with oregano add salt and pepper. Toss gently to coat. Cook the eggs in boiling water for 1 min. Drain and slightly cool the eggs before peeling. Serve topped with halved quail eggs, green onions and shredded Cheddar.