Egg Noodles with Goat Cheese Sauce; green

I went to a different market last week, still searching for more green asparagus.

It’s complicated and boring, but for a number of reason I had not yet made our favorite asparagus starter…. An oversight that needed correcting.

For the curious, Asparagus and Goat Cheese Wrapped in Ham is the starter.

I found the asparagus, made the dish, and we were happy, once more.

But I had a bit of leftover goat cheese, and 2 slices of ham.

I also had a tomato left from the Chicken and Potato Gratin that was in the oven (not posted yet)

Thus a recipe is born.

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Egg Noodles with Goat Cheese Sauce

These ‘egg noodles’ are mainly eggs. Sometimes I add the flour and milk, sometimes I don’t. If you are skipping gluten, leave both out.  Or you could use cornstarch instead of flour. It just adds a bit of ‘body’.
You could double the amounts for a main course. They hold up to most sauces.

  • Author: Katie Zeller
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 2 servings 1x
  • Category: First Course Eggs


  • Noodles
  • 3 eggs,
  • 2 1/4 tsp flour
  • 4 1/2 tsp milk
  • 1 tbs chopped chives
  • 1 tbs chopped marjoram
  • 2 tsp oil
  • Sauce:
  • 2 thin slices dry-cured ham – Prosciutto, Serrano, Bayonne
  • 2 tsp olive oil
  • 1 medium tomato, peeled, chopped
  • 3 tbs soft goat cheese


  • Put eggs in medium bowl and whisk well. 
  • Add flour, a little at a time, sprinkling it across the eggs, and whisking well after each addition. 
  • Add the milk, herbs, and whisk well. Let rest a few minutes while you start the sauce.
  • Heat 2 tsp olive oil in a small skillet. Add ham and sauté until crisp
  • Add tomatoes and cook over low heat while you make the noodles.
  • Heat remaining 2 tsp oil in a small nonstick skillet or omelet pan, 7 – 8″ (20cm) in diameter, over medium heat.
  • Add 1/3rd of the egg mixture, tilting pan to cover well. Let cook, undisturbed for 1 – 2 minutes, until cooked through and top is dry. With a spatula, carefully turn and cook on the other side for 30 seconds. Remove to a plate. 
  • Repeat twice more.
  • When eggs are done, roll each up like a cigar and slice 1/4″ (.5cm) strips. 
  • Divide strips in half and place on plates. 
  • Add goat cheese to tomato / ham skillet and melt.
  • Divide, spoon over noodles, and serve.


Do not keep the ‘omelet’ hot after cooking. Allowing it to cool slightly makes it easier to handle, but you don’t want it completely cool.

Keywords: egg noodles, eggs

Egg Noodles with Goat Cheese Sauce

We are surrounded by wheat this year.

And it’s spring.

I have been fascinated by all of the different shades of green.

Plus a bit of white…. although some of the newborn calves are brown.

We are now mowing every 5 days….


4 thoughts on “Egg Noodles with Goat Cheese Sauce; green”

  1. What an absolutely gorgeous view! I have a many acre field across from me, but it never greens up like that.

    I love these egg noodles. Not quite the pasta taste, but really satisfying. 🙂

    It got down to 32 last night. I *might* go looking for my veggie plants this weekend, but I don’t know. I have a love/hate relationship with this time of year. I’m hungering for fresh veggies but they tend to go up in price in our stores now and then in a month, they’ll drop to dirt cheap. Our local farmer’s market starts tomorrow. I might take a ride up there and see if there’s anything yet I can cook with, but I doubt it.

    • All the rain makes everything very green – and thick and grow fast lol
      No, they’re not quite pasta, but I thought of you when I was making them lol
      We’re surrounded by green houses so we always have early veggies which is nice. But I prefer my own lol

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