Eggs On Curried Rice Recipe
Ingredients
| Brown rice | 1 1⁄2 Cup (24 tbs) | |
| Butter | 2 Tablespoon | |
| Whole wheat flour | 2 Tablespoon | |
| Beef stock | 2 1⁄4 Cup (36 tbs) | |
| Chives | 1 Teaspoon, chopped | |
| Thyme | 1⁄2 Teaspoon | |
| Curry powder | 2 Teaspoon | |
| Salt | To Taste | |
| Pepper | To Taste | |
| Eggs | 4 | |
| Parsley | 2 Tablespoon, chopped |
Nutrition Facts
Serving size: Complete recipe
Calories 1726 Calories from Fat 479
% Daily Value*
Total Fat 54 g83.7%
Saturated Fat 23.7 g118.3%
Trans Fat 0 g
Cholesterol 910.4 mg303.5%
Sodium 1783.7 mg74.3%
Total Carbohydrates 250 g83.3%
Dietary Fiber 17.9 g71.6%
Sugars 5.3 g
Protein 63 g126.9%
Vitamin A 93.8% Vitamin C 79.9%
Calcium 36.2% Iron 92.3%
*Based on a 2000 Calorie diet
Directions
Pack cooked rice firmly into a buttered baking dish.
Make four little wells, evenly spaced, about 1 inch deep, on the surface of the rice.
Melt butter in a saucepan, add flour, stirring, and then add beef stock, stirring constantly.
Cook until thickened.
Add seasoning.
Spoon approximately 1 cup of the sauce over the rice into the wells.
Break a raw egg into each well, gently spoon the remaining sauce over the entire surface and bake in preheated oven for 25 minutes or until eggs are firm.
Garnish with chopped parsley and serve.
Chef
