Ingredients:

8 oz. of thin Gluten Free spaghetti pasta
½ teaspoon salt
¼ cup melted ghee or oil
1 teaspoon parsley flakes
salt and pepper to taste
2 eggs, beaten
1 jar GFCF spaghetti sauce

Cook the pasta in boiling water with the salt for 6 – 10 minutes until tender, then drain. Stir in the ghee/oil, parsley flakes, salt and pepper. Spoon the pasta into 6 greased custard cups or large muffin tins to make nests. Pour eggs in equal portions over the nests. Bake at 500o for about 15 minutes or until the nests are golden on top. Heat the sauce. Loosen the edges of the nests with a knife. Remove them from the pans and place one on each plate. Fill each nest with meatballs of your choice, and cover with a little sauce. For meatballs, I usually just bake plain ground beef rolled into balls for about half an hour at 350 degrees.