Spaghetti and spinach casserole with eggs

Ingredients for 4 servings:

• 300g spaghetti
• 400 g leaf spinach, frozen
• 2 bunches of basil
• 1 cup whipped cream, 200 g
• 100 g Parmesan, freshly grated
• 8 eggs
• some olive oil for the mold
• Salt and pepper, colored or black, from the mill
• some cayenne pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegetarian

Preheat the oven to 180°C. Cook the spaghetti in lightly salted water until al dente. Add the frozen spinach to the cooking time for the last 2 minutes. Then drain both in a sieve and let it drain. Rinse the basil, shake it dry, and pluck the leaves from the stems. Mix everything together—except for a few basil leaves for sprinkling—with the cream and freshly grated Parmesan cheese, season with a little salt and a few turns of mixed or black pepper from the mill, and place in a baking dish greased with a little olive oil. Crack the eggs, place them on top like fried eggs, and season with a little cayenne pepper. Bake in the preheated oven for about 15 minutes. Sprinkle with the remaining basil leaves. Serve with slices of toast with garlic or herb butter, or with fresh garlic or herb baguette.