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Pilaf With Baked Eggs

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  Butter/Margarine 1 Tablespoon
  Finely chopped shallots 2⁄3 Cup (10.67 tbs)
  Mixed grains/Any individual quick-cooking grain 1 1⁄3 Cup (21.33 tbs)
  Fat skimmed chicken broth 2 Cup (32 tbs)
  Dried marjoram 3⁄4 Teaspoon
  Shredded swiss cheese 1⁄4 Pound (1 cup)
  Eggs 4 Large
  Sliced roma tomatoes 3

1. 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.
2. 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.
3. 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.
4. 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.
5. Use a wide spatula to scoop out pilaf and eggs, 1 at a time, and put on plates. Add salt and pepper to taste.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2045 Calories from Fat 601

% Daily Value*

Total Fat 71 g109.4%

Saturated Fat 35.8 g178.9%

Trans Fat 0 g

Cholesterol 982.5 mg327.5%

Sodium 937.8 mg39.1%

Total Carbohydrates 259 g86.2%

Dietary Fiber 39.1 g156.2%

Sugars 28 g

Protein 112 g224.2%

Vitamin A 155.5% Vitamin C 95.9%

Calcium 122.4% Iron 107%

*Based on a 2000 Calorie diet

Pilaf With Baked Eggs Recipe