Cheesy Spaghetti Nests

• for the nests:
• 7 ounces dried spaghetti
• 4 ounces creme fraiche* with herbs
• 4 ounces Emmentaler or Gruyere cheese, shredded
• 6 slices deli ham
• 3 hard-boiled eggs, cut in half
• salt
• butter to grease the ramekins
• parsley for garnish (optional)
• for the sauce:
• 4 ounces creme fraiche* with herbs
• 1 teaspoon mustard
• 1/2 teaspoon Worcestershire sauce
• salt and pepper to taste

1. * If you can't find creme fraiche at your stores, substitute with sour cream, but result will be slightly tangier. To make your own: combine 1 cup heavy cream with 3 tablespoons of buttermilk or 1/2 cup of sour cream; cover the container and let it sit overnight at room temperature. Add freshly ground black pepper, dried basil, chives, parsley or any herbs you prefer (such as herbs de Provence), and lemon zest.
2. Cook spaghetti in salted water according to the package directions; drain. In a mixing bowl, toss hot spaghetti with 4 oz. creme fraiche and cheese.
3. Preheat oven to 350 degrees F. Lightly butter ramekins and place them on a baking sheet. Wrap about 1/6 of the spaghetti on a fork and place into each ramekin. Bake the nests for 10-15 minutes.
4. In a small bowl, mix together creme fraiche with mustard and Worcestershire; season with salt and pepper.
5. Put a dollop of sauce over nests then arrange folded ham slices. Spread 1 tablespoon of the sauce over ham. Top each with egg halves. Garnish with parsley.

crueme, gruyere cheese, deli ham, eggs, salt, butter, parsley, crueme, mustard, worcestershire sauce, salt

Taken from food52.com/recipes/57517-cheesy-spaghetti-nests (may not work)