Baked Eggs on Spanish Rice
1
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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:
1
Person talking
ingredients
- 1 cup rice, uncooked
- 2 1⁄2 cups tomatoes, cooked (canned is fine)
- 1⁄4 cup onion, minced
- 3⁄4 teaspoon salt
- 1 bay leaf
- 2 whole cloves
- 2 tablespoons butter, melted
- 2 tablespoons flour
- 1⁄4 cup cheese, grated
- 1⁄2 cup breadcrumbs, buttered
- 6 eggs
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.
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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
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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.
