7 Reviews

So as not to be forgotten I was thinking about composing this recipe to the tune on my 'ring tone'. Made for Everyday Is A Holiday.

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gailanng November 13, 2009

Saw this on a Recipe Request thread. I made it into 2 servings (1 egg each, 2/3 C rice each) bcz I only had 2 eggs. Firt time making fried eggs (DH usu. does it) and I followed the directions and it turned out great. I used butter/oil and didn't have salsa. I seasoned with Cajun seasoning. You could top this with almost anything you like. Very good.

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WI Cheesehead July 09, 2009

I had all the ingredients for this so made is as a simple Saturday night dinner. I only did 1 egg which was plenty for me and I also added some chopped green onions I had leftover to the rice. This was a great use of leftovers and made for a tasty dinner which was put together in no time. Thanks for posting!

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**Mandy** May 30, 2009

Fabulously delicious breakfast fare! Adaptable and very easy to prepare. We really enjoyed this! I made it for a leisurely weekend brunch using Greek Spinach and Rice and olive oil. The mention of bacon grease made me want to include bacon, so I panfried some bacon until it was crispy in another pan, then sauteed some thinly sliced mushrooms and minced garlic with a sprinkling of thyme in the same pan until the mushrooms had just softened. That meant the recipe took a little longer to make - but that was okay when time wasn't a factor! I spooned the mushrooms onto the rice, topped with the eggs, put the bacon on top and then the cheese. Then I discovered we were out of salsa but this was wonderfully delicious without it. Thanks for sharing this yummy recipe! Made for 1-2-3 Hit Wonders.

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bluemoon downunder May 09, 2009

This was speedy and tasty, and made me wonder why I don't fix breakfast for myself everyday! I used vegetable oil because I didn't feel like bacon and my saved bacon fat was old. I used Mexican Ranchera Salsa. I always have leftover rice in the freezer and shredded sharp cheddar in the refrigerator, so I could do this any time at all. Your guide to cooking time of the egg was spot on, I cooked until the white was set and then flipped it over just as you said. Made for Top Favorites of 2008 Tag as a prize for becoming FROG #8.

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KateL April 18, 2009

This is a great idea for a tasty and hearty breakfast! I added half of the cheddar on top of the rice before putting the eggs on; it made a nice gooey layer in between to hold the rice to the eggs. Really enjoyed this TexMex treat - thanks for posting the recipe!

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loof March 20, 2009

This brunch item is very good, incorporating rice and salsa for a great Tex-Mex meal. I made them as directed using bacon grease. I would salt & pepper my egg next time, and perhaps roll the whole thing in a warm tortilla to eat like a burrito. For Buddha, I seasoned the egg with chipolte powder and added a few drops of hot sauce before adding the cheese & he *still* thought it could be 'hotter', lol. Thanks for sharing. :)

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2Bleu March 19, 2009
Mexican Eggs and Rice