search saves

Baked Eggs on Spanish Rice

Baked Eggs on Spanish Rice created by RedheadAblaze

Try this savory twist on shirred eggs with crisply toasted English muffins or toast. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Ready In:
35mins
Serves:
Units:

ingredients

directions

  • Preheat oven to 350F and grease a casserole dish very well.
  • Cook rice in boiling salted water until tender; drain and rinse with hot water.
  • Simmer tomatoes, onion, salt, bay leaf and cloves together for ten minutes; strain.
  • Blend butter with flour in saucepan and add the strained tomatoes slowly, stirring constantly.
  • Arrange a layer of rice in prepared casserole dish; make six depressions in the rice.
  • Place an egg in each depression, pour tomato sauce over all and sprinkle with cheese and bread crumbs.
  • Bake until eggs are set, about 15 minutes.
Submit a Recipe Correction

MY PRIVATE NOTES

Add a Note
Advertisement
Enter The Sweepstakes
Advertisement

RECIPE MADE WITH LOVE BY

@Molly53
Contributor
@Molly53
Contributor
"Try this savory twist on shirred eggs with crisply toasted English muffins or toast. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."
icons / sparkles / sparkles

JOIN THE CONVERSATION

icons / sparkles / sparkles
icons / camera
upload
icons / star / star-outline
review
icons / write-a-review
tweak
icons / question
ask
all
reviews
tweaks
q&a
sort by: icons / navigate / navigate-down
  1. RedheadAblaze
    Baked Eggs on Spanish Rice Created by RedheadAblaze
    Reply
  2. RedheadAblaze
    This recipe was pretty neat. It's definitely different from anything I've ever made before. Unfortunately, I didn't have any cheese. That was probably why it came out a little blah. With the cheese, it'd probably be 4 stars instead of 5. Thanks :) Edit - The more I ate, the better it tasted! I had to give it an extra star!
    Reply
  3. Molly53
    Try this savory twist on shirred eggs with crisply toasted English muffins or toast. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Advertisement