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Butter individual heatproof dishes and line with cooked spaghetti. Break 1 or 2 eggs into the centre of each. Season with salt and pepper. Place a trimmed bacon rasher on either side of the eggs. Add a spoonful of drained pineapple pieces to each dish.
Bake in moderate oven (180°C) about 30 minutes, or until eggs are set.
Garnish with parsley and serve hot.
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