Baked Eggs on Spanish Rice |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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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. 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:
1. Preheat oven to 350F and grease a casserole dish very well.
2. Cook rice in boiling salted water until tender; drain and rinse with hot water.
3. Simmer tomatoes, onion, salt, bay leaf and cloves together for ten minutes; strain.
4. Blend butter with flour in saucepan and add the strained tomatoes slowly, stirring constantly.
5. Arrange a layer of rice in prepared casserole dish; make six depressions in the rice.
6. Place an egg in each depression, pour tomato sauce over all and sprinkle with cheese and bread crumbs.
7. Bake until eggs are set, about 15 minutes.
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