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Cottage Eggs With Rice

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  Raw rice 2⁄3 Cup (10.67 tbs)
  Hard cooked eggs 6
  Cottage cheese 1⁄2 Cup (8 tbs) (Garden Salad)
  Mayonnaise 2 Tablespoon
  Butter/Margarine 1⁄4 Cup (4 tbs)
  All purpose flour 1⁄4 Cup (4 tbs)
  Instant minced onion 1 Teaspoon
  Milk 2 Cup (32 tbs)
  Paprika To Taste
  Salt To Taste
  Pepper To Taste

Cook and drain rice and put in shallow baking dish.
Slice eggs lengthwise and remove yolks.
Mash yolks with cottage cheese and mayonnaise.
Season to taste with salt and pepper.
Fill whites with the mixture and arrange on rice.
Melt butter in a saucepan and blend in flour.
Add onion and gradually stir in milk.
Cook over low heat, stirring constantly, until thickened.
Season to taste.
Pour sauce over eggs and sprinkle with paprika.
Bake, uncovered, in preheated moderate oven (350°F.) for 20 minutes, or until heated.
Makes 4 servings.

Recipe Summary

Difficulty Level: 
Side Dish
Rice, Egg
Lacto Ovo Vegetarian
Preparation Time: 
40 Minutes
Cook Time: 
45 Minutes
Ready In: 
85 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 526 Calories from Fat 277

% Daily Value*

Total Fat 31 g47.7%

Saturated Fat 13 g65%

Trans Fat 0 g

Cholesterol 412.3 mg137.4%

Sodium 380.4 mg15.9%

Total Carbohydrates 40 g13.3%

Dietary Fiber 0.31 g1.3%

Sugars 8 g

Protein 21 g41.5%

Vitamin A 22.4% Vitamin C 0.3%

Calcium 20.4% Iron 9.8%

*Based on a 2000 Calorie diet

Cottage Eggs With Rice Recipe