Eggs in Rice Nests Recipe
Summary
Ingredients
| 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 | |
| Eggs | 4 | |
| Shredded low-moisture part-skim mozzarella cheese | 2 Ounce (2 ounce) | |
| Shredded low moisture part skim mozzarella cheese | 2 Ounce (2 ounce) |
Nutrition Facts
Serving size
Calories 302 Calories from Fat 147
% Daily Value*
Total Fat 17 g26.2%
Saturated Fat 5.4 g27.2%
Trans Fat 0 g
Cholesterol 230.2 mg76.7%
Sodium 345.2 mg14.4%
Total Carbohydrates 21 g7.2%
Dietary Fiber 2.4 g9.6%
Sugars 1.3 g
Protein 17 g34.2%
Vitamin A 15.9% Vitamin C 6.7%
Calcium 23.9% Iron 10.9%
*Based on a 2000 Calorie diet
Directions
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.
Chef
