Directions:
- In a 10- to 12-inch ovenproof frying pan over high heat, stir butter and shallots often until shallots are lightly browned, about 3 minutes.
- Add grain mix and stir until grains are lightly toasted, about 2 minutes. Add broth and marjoram, stir, and bring to a boil. Cover, reduce heat, and simmer until grains are tender to bite, about 12 minutes, stirring occasionally.
- Mix 1/2 cup cheese with pilaf. Using the back of a spoon, make 4 deep wells in mixture. Slide 1 egg into each well. Lay tomato slices around eggs.
- Bake in a 400° oven until egg whites are opaque and yolks have desired texture, about 8 minutes for liquid yolks. About 3 minutes before eggs are cooked, sprinkle mixture with remaining cheese.
- Use a wide spatula to scoop out pilaf and eggs, 1 at a time, and put on plates. Add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 3017.06 Kcal (12632 kJ) | ||
| Calories from fat | 1596.55 Kcal | ||
| % Daily Value* | |||
| Total Fat | 177.39g | 273% | |
|---|---|---|---|
| Cholesterol | 1191.75mg | 397% | |
| Sodium | 3277.82mg | 137% | |
| Potassium | 2428.13mg | 52% | |
| Total Carbs | 191.06g | 64% | |
| Sugars | 13.12g | 52% | |
| Dietary Fiber | 3.39g | 14% | |
| Protein | 170.74g | 341% | |
| Vitamin C | 8.8mg | 15% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 14.9mg | 83% | |
| Calcium | 3804.7mg | 380% | |
| Amount Per 100 g | |||
| Calories | 276.81 Kcal (1159 kJ) | ||
| Calories from fat | 146.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.28g | 273% | |
|---|---|---|---|
| Cholesterol | 109.34mg | 397% | |
| Sodium | 300.74mg | 137% | |
| Potassium | 222.78mg | 52% | |
| Total Carbs | 17.53g | 64% | |
| Sugars | 1.2g | 52% | |
| Dietary Fiber | 0.31g | 14% | |
| Protein | 15.67g | 341% | |
| Vitamin C | 0.8mg | 15% | |
| Iron | 1.4mg | 83% | |
| Calcium | 349.1mg | 380% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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