Egg Nuggets Recipe

Directions

Place the eggs in a saucepan. Bring the mixture to a boil. Cover, and let simmer for 5 minutes. Mash slightly and discard. Return the egg noodles to the saucepan, and stir in the crushed pineapple and orange wedges, hull marinated pineapple, mango slices and lemon zest, and salt. Return the noodles to the saucepan, and stir in the pepper. Cover the lid of the saucepan with cheesecloth, and refrigerate 3 hours, or until the noodles are firm.

Meanwhile, prepare the recipe from the instructions on the packets. Drain any water from the ricotta cheese. Spoon about 1 tablespoon of the pasta mixture into the bottom of a large serving container. Top with 1/2 cup of the jelly-dipped green onions, half of the lemon zest, 1/4 teaspoon salt, pepper, mustard, and remaining egg noodles. Repeat with remaining ingredients. Spoon cheese and whipped topping into bowl. Adjust marinade to taste of the individual noodles. Cover and refrigerate for at least 2 hours before serving.