My mother used to make something very similar to this when I was younger. Well I’ve been craving it lately. It makes a great and easy breakfast if you have some leftover rice or risotto. If not, you can just prepare a 6oz box of wild rice.
- 1 6oz box of long grain and wild rice (or 3 cups of leftover risotto/rice)
- 2 tbsp butter
- 1 3/4 cup water
- 1/2 cup of cooked bacon, chopped
- 1/2 cup mushrooms, chopped
- 2 tsp fresh sage
- 2 tsp fresh chives
- 2 tsp fresh thyme
- 4 eggs
- salt & pepper to taste
- asiago or parmesan for garnish
Makes enough for about 4 80z ramekins
Place butter in a medium sauce pan over medium high heat. Sauté mushrooms until browned. Add sage, chives, thyme, and bacon mixing well. In the same pan, prepare rice as directions instruct on the box. I used Uncle Ben’s Long Grain & Wild Rice 6.0z. Salt and pepper to taste.
Once the rice is done, spoon the mixture into ramekins. Using a spoon make a well for the egg in the center of the rice.Crack an egg open into the well. Bake in the oven uncovered at 400ºF for about 20 mins. Garnish with cheese and serve.