Egg Rice Nests

Recipe Index:  Side Dishes > Rice

Ingredients
1 cup water
1/2 cup brown rice
1/2 teaspoon instant chicken bouillon
1/2 cup finely chopped green onions with tops
1/2 cup sliced almonds
1/2 teaspoon Italian seasoning, crushed
4 eggs
1/2 cup (2 oz.) shredded mozzarella cheese

Directions
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.