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1 cup water |
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1/2 cup brown rice |
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1/2 teaspoon reduced-sodium instant chicken bouillon |
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1/2 cup finely chopped green onions with tops |
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1/2 cup sliced almonds |
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1/2 teaspoon Italian seasoning, crushed |
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4 eggs |
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1/2 cup (2 oz.) shredded low-moisture part-skim mozzarella cheese |
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. |
