| Level: | Easy |
| Total: | 1 hr 30 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- Kosher salt
- Two 12-ounce packages Italian egg noodles
- 1/2 cup plus 1 tablespoon avocado oil
- 2 tablespoons unsalted butter
- 6 shallots, sliced
- 1 jalapeno, trimmed, seeded and minced
- 6 large egg yolks
Instructions
- Preheat the oven to 400 degrees F. Bring a large pot of salted water to a boil.
- Cook the noodles according to the package directions until al dente. Chill in ice water until completely cooled. Dry and coat with 1 tablespoon avocado oil in a large mixing bowl.
- Heat the butter and 1 tablespoon avocado oil in a 12-inch cast-iron pan over medium heat. Add the shallots and jalapeno and sweat for 5 minutes. Allow to slightly cool for 3 to 5 minutes. (Do not rinse the pan.)
- Add the cooked shallots, jalapeno, egg yolks and the remaining 1/4 cup plus 3 tablespoons oil to the noodles and toss well. Place the noodle mixture in the same cast-iron pan that the shallots and jalapeno were cooked in and place in the oven to bake until golden and crunchy on top, about 45 minutes. Allow to rest 5 minutes before serving hot or at room temperature.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 1123 |
| Total Fat | 51 g |
| Saturated Fat | 12 g |
| Carbohydrates | 137 g |
| Dietary Fiber | 9 g |
| Sugar | 10 g |
| Protein | 31 g |
| Cholesterol | 434 mg |
| Sodium | 757 mg |
Reviews
I watched this episode and really enjoyed it. Made several of the dishes. This recipe is not right. It says it serves 4, but calls for 24 ounces of noodles. Thats a lot, so I halved it. Dry and tasteless. Looking at other savory kegels, they all call for half the noodles, sour cream and cheese. Would not make again.