Baked Eggs On Spanish Rice Rezept

Experience a delightful twist on classic shirred eggs! This recipe, inspired by the Western Chapter of the United States Regional Cookbook (Culinary Arts Institute of Chicago, 1947), features perfectly baked eggs nestled on a bed of flavorful Spanish rice. Serve with crispy toasted English muffins or crusty bread for a truly satisfying and memorable meal. This comforting dish is perfect for a weekend brunch or a light supper.

Vorbereitung 20 Min.

Kochzeit 35 Min.

Kalorien 301.4 kcal

Eiweiß 23g

Bewertung Sei der Erste

204

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Zutaten für Baked Eggs On Spanish Rice

1 cup uncooked rice
1 (28 ounce) can crushed tomatoes
1 medium onion, chopped
1 teaspoon salt
1 bay leaf
2 whole cloves
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup shredded cheddar cheese
1/4 cup dry bread crumbs
6 large eggs
2 cups boiling water

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Zubereitung von Baked Eggs On Spanish Rice

Preheat oven to 350°F (175°C). Generously grease a small (approximately 8x8 inch) casserole dish.
Cook 1 cup of rice in 2 cups of boiling salted water until tender (about 15-20 minutes).
Drain the rice thoroughly and rinse with hot water.
In a saucepan, simmer 1 (28 ounce) can crushed tomatoes, 1 medium chopped onion, 1 teaspoon salt, 1 bay leaf, and 2 cloves for 10 minutes.
Remove the bay leaf and strain the tomato mixture.
In a separate saucepan, melt 2 tablespoons of butter. Whisk in 2 tablespoons of flour until smooth. Gradually whisk in the strained tomato mixture, stirring constantly until thickened.
Spread the cooked rice evenly in the prepared casserole dish.
Create 6 indentations in the rice, making sure they are deep enough to hold an egg.
Carefully crack one egg into each indentation.
Pour the tomato sauce evenly over the eggs and rice. Sprinkle with 1/2 cup of shredded cheddar cheese and 1/4 cup of bread crumbs.
Bake for 15-20 minutes, or until the eggs are set and the cheese is melted and bubbly.

Nutrition Information (Approximate per serving)

Sodium

20 g

Sugar

12g

Fat

24g

Carbs

12g

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Häufig gestellte Fragen

Wie lange dauert die Zubereitung von Baked Eggs On Spanish Rice?

Baked Eggs On Spanish Rice dauert insgesamt etwa 55 Minuten – ungefähr 20 Minuten Vorbereitung und 35 Minuten Kochzeit.

Wie viele Kalorien hat Baked Eggs On Spanish Rice?

Baked Eggs On Spanish Rice hat etwa 301.4 Kalorien pro Portion, mit ungefähr 23 g Eiweiß, 12 g Kohlenhydraten und 16 g Fett.

Welche Zutaten brauche ich für Baked Eggs On Spanish Rice?

Die wichtigsten Zutaten für Baked Eggs On Spanish Rice sind Rice, Tomatoes, Onion, Salt, Bay Leaf, Whole Cloves. Die vollständige Liste mit Mengenangaben findest du oben.