Eggs in Rice Nests
|Water||1 Cup (16 tbs)|
|Brown rice||1⁄2 Cup (8 tbs)|
|Reduced-sodium instant chicken bouillon||1⁄2 Teaspoon|
|Reduced sodium instant chicken bouillon||1⁄2 Teaspoon|
|Finely chopped green onions||1⁄2 Cup (8 tbs) (with tops)|
|Sliced almonds||1⁄2 Cup (8 tbs)|
|Italian seasoning||1⁄2 Teaspoon, crushed|
|Shredded low-moisture part-skim mozzarella cheese||2 Ounce (2 ounce)|
|Shredded low moisture part skim mozzarella cheese||2 Ounce (2 ounce)|
In medium saucepan, stir together water, rice, and bouillon. Cook according to package directions. Remove from heat. Stir in onions, almonds, and seasoning. Spoon 1/2 cup of the mixture into each of 4 (10-ounce) lightly greased ovenproof bowls or custard cups. With back of spoon, gently push mixture up side of each cup to make an indentation in center.
Break and slip 1 egg into each cup and sprinkle each with 2 tablespoons of the cheese. Bake in preheated 350ºF oven until whites are completely set and yolks begin to thicken but are not hard, about 12 to 18 minutes.
Mexican Style: Substitute 1 can (4 oz.) chopped green chilies, drained, for Italian seasoning. Stir 1/2 cup shredded Cheddar cheese into rice mixture. Omit mozzarella cheese. Spoon 1 tablespoon taco sauce over each egg. Bake as above.