MEXICAN RICE WITH POACHED EGGS
This Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. -Jeanne Lewis, Brooklyn, Michigan
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven over medium heat, cook sausage, crumbling meat, with onion and peppers until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper., Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Fluff with a fork. Transfer to a platter; keep warm., Meanwhile, poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Place on rice; sprinkle with cheese. If desired serve with warm tortillas.
Nutrition Facts : Calories 482 calories, Fat 28g fat (10g saturated fat), Cholesterol 246mg cholesterol, Sodium 998mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
RICE WITH POACHED EGGS
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oven to 350. Put the oil in a large, heavy, ovenproof saucepan with a lid over low heat. Add the onions and garlic and cook, stirring occasionally, for 8 minutes. Add the coriander seeds, turmeric, cloves, cinnamon, chilies, bay leaves and 1 teaspoon salt. Raise the heat to medium and continue to cook and stir for 4 minutes. Add the rice and stir to coat in the oil. Add 3 cups water, cover the pan, transfer to the oven and cook for 25 minutes. Remove the pan from the oven, keeping it covered, and let it rest somewhere warm.
- Fill a large, deep saucepan with enough water to come 2 inches up the sides. Add the vinegar and bring to a boil, then reduce the heat to as low a simmer as possible so the water is almost completely calm and only the tiniest of bubbles float to the surface. Carefully break the eggs into the water, cook for 1 minute, and then remove the pan from the heat, leaving the eggs in the water; let rest for 10 minutes. Use a slotted spoon to remove the eggs; drain on paper towels.
- When the eggs are almost done, stir the parsley, cilantro and lemon juice into the rice and fluff it with a fork. Taste and adjust the seasoning. Put the butter in a small saucepan over medium heat; when it’s hot, add the kirmizi biber and cook, stirring, until fragrant, about 1 minute.
- Divide the rice among four individual serving bowls. Place two eggs on each portion, drizzle chili butter on top, sprinkle with salt and pepper and serve.
Nutrition Facts : @context http, Calories 758, UnsaturatedFat 20 grams, Carbohydrate 92 grams, Fat 35 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 868 milligrams, Sugar 5 grams, TransFat 0 grams
MUSHROOM AND BROWN RICE HASH WITH POACHED EGGS
I made my mother's famous roast beef hash healthier by using cremini mushrooms instead of beef, and brown rice instead of potatoes. It's ideal for a light main dish. -Lily Julow, Lawrenceville, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- In a large skillet, heat oil over medium-high heat; saute mushrooms until lightly browned, 5-7 minutes. Add sweet onion; cook 1 minute. Add rice and carrot; cook and stir until vegetables are tender, 4-5 minutes. Stir in green onions, salt, pepper and caraway seeds; heat through., Meanwhile, place 2-3 in. of water in a large saucepan or skillet with high sides. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding bowl close to surface of water, slip egg into water. , Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Serve over rice mixture.
Nutrition Facts : Calories 282 calories, Fat 13g fat (3g saturated fat), Cholesterol 186mg cholesterol, Sodium 393mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 3g fiber), Protein 13g protein. Diabetic Exchanges
ONE POT POACHED EGGS & RICE
Living in the far east, rice and eggs were the same as bacon, sausage and eggs in U.S. When you cook on one kerosene burner you do tend to put everything in one pot.
Provided by Montana Heart Song
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Heat the water, margarine and salt or chicken base.
- Wash the rice in cold water, drain.
- Add to the water.
- Break eggs carefully in the water, leaving whole.
- Add chopped spring onions.
- Cover.
- Turn the heat up to boil. Then down to low.
- Cook until water absorbed, rice is moist but dry and cooked.
- To Serve: Take Rice Paddle or wide spoon and make a circle around one egg and lift out with rice. Serve in individual bowls. Do the same with the other eggs. Sprinkle the onions on top of each egg.
- Serve with Kikkoman soy sauce.
Nutrition Facts : Calories 391, Fat 11.1, SaturatedFat 2.7, Cholesterol 211.5, Sodium 723.9, Carbohydrate 59.3, Fiber 1.3, Sugar 0.7, Protein 11.4
POACHED EGGS IN MOLE WITH CREAMY GREEN RICE
Provided by Bobby Flay
Time 2h35m
Yield 4 servings
Number Of Ingredients 32
Steps:
- Put the almonds in a medium saucepan over medium heat and cook until lightly golden brown, stirring occasionally, about 5 minutes. Remove the almonds to a plate. Increase the heat to high, add the oil to the saucepan and heat until it begins to shimmer. Add the garlic and onions and cook until soft, about 4 minutes. Stir in the chicken stock, tomatoes, chipotle puree, the chile powders, cinnamon, allspice and cloves. Bring to a boil and cook for 10 minutes. Next, add the mangoes, raisins, corn tortillas, molasses, honey, maple syrup and almonds. Pour in the warmed chicken stock and cook, stirring occasionally, until the mangoes are soft and the mixture is reduced by half, about 50 minutes. Carefully transfer the mixture to a blender and blend until smooth. Return the mixture to the pan over high heat. Add the chocolate and cook until reduced to a sauce consistency, about 10 minutes. Season with salt and pepper. Preheat the oven to 350 degrees F. Pour the mole into a medium, high-sided saute pan and bring to a simmer. Crack the eggs one a time into a ramekin and carefully slip into the mole. Sprinkle the tops of the eggs with salt and pepper. Transfer the pan to the oven and cook until the whites are just set and the yolks are still jiggly, about 12 minutes. Spoon some of the Creamy Green Rice into a shallow bowl and make an indention in the center. Put the egg in the center and spoon some of the mole over the egg. Sprinkle with the cheeses and garnish with cilantro leaves.
- Place the heavy cream in a small saucepan over high heat and bring to boil. Reduce the heat to medium and simmer until reduced by half. While the cream is reducing, bring 2 3/4 cups water to a boil in a medium saucepan over high heat. Stir in the rice and season with salt. Bring to a boil again, stir, place a lid on the pan, reduce the heat to medium and cook until all of the liquid is absorbed, 15 to 18 minutes. Remove the rice from the heat and let sit for 5 minutes with the lid on. Remove the lid and fluff with a fork. Return the rice to the stove over medium heat, add the reduced cream and season with salt and pepper. Stir in the cilantro, green onions and poblanos.
POACHED EGG WITH RICE AND EDAMAME
This dinner for one is filling, tasty, and nourishing. Have cooked brown rice made ahead of time.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- In a medium skillet, heat oil over medium heat. Add garlic and red pepper flakes and cook until fragrant, about 30 seconds. Add kale and cook, stirring, until wilted, about 2 minutes. Add edamame and cook until heated through. Season with salt. Transfer to a bowl with rice and top with cabbage.
- In a small pot, bring 2 inches water to a boil and reduce to a simmer. Crack egg into a teacup and gently slide into water. Cook until white is just set but yolk is still loose, 3 to 4 minutes. Remove with a slotted spoon and serve over rice and vegetables. Season with salt and red pepper flakes.
Nutrition Facts : Calories 537 g, Fat 24 g, Fiber 10 g, Protein 23 g, SaturatedFat 4 g, Sodium 310 g
SPICED RICE WITH KIPPERS & POACHED EGGS
Similar to kedgeree, this dish has lovely runny egg yolks rather than hard-boiled. A great supper or brunch
Provided by Thane Prince
Categories Brunch, Supper
Time 45m
Number Of Ingredients 14
Steps:
- Put the kippers in a pan, cover them with hot water and simmer for 2 minutes. Turn off the heat, cover the pan and leave the kippers in the hot water while you start the rice.
- Crush the spices and chilli using a mortar and pestle. Heat the oil and butter in a large deep frying pan and cook the onion until soft. Tip in the rice and cook for 2-3 minutes, stirring occasionally, then add the crushed spices and cook for another 2-3 minutes.
- Pour in the stock or water and bring to the boil, then cover and simmer for 10 minutes until the rice is tender. There still needs to be a little moisture in the pan, so if it is dry, add more liquid and continue to cook. Taste and season.
- Flake the fish, removing all the skin and bones. Gently fold the fish and coriander into the rice, then cover and cook over a low heat for 3-4 minutes. At the same time, poach the eggs for about 2-4 minutes until the whites are just cooked but the yolks are soft. On a plate, lay the eggs on the rice and finish with a grind of black pepper.
Nutrition Facts : Calories 654 calories, Fat 39 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 2.84 milligram of sodium
CILANTRO RICE BOWL WITH POACHED EGGS AND GREENS
This easy rice bowl comes together quickly with fluffy, cilantro-flecked white rice, assertive watercress and radish, and a self-saucing poached egg on top for a simple, straightforward lunch or dinner. Allow some time if you want to make your own hot pepper vinegar; the fiery condiment should be made the day before. Sprinkle it on top of your bowl along with a warming sea salt spice blend.
Provided by Shira Bocar
Categories Food & Cooking Ingredients Pasta and Grains Rice Recipes
Time 8h35m
Number Of Ingredients 15
Steps:
- For the Pepper Vinegar: Combine vinegar, kosher salt, sugar, garlic, and peppers in a glass jar. Cover and refrigerate overnight, or up to 1 month.
- For the Rice Bowl: In a saucepan, bring rice, oil, 1 1/2 cups water, and 1 teaspoon kosher salt to a boil. Reduce heat to a simmer, cover, and cook until rice is tender and fluffy, 15 to 17 minutes. Remove from heat; let stand, covered, 10 minutes. Fluff with a fork and stir in cilantro and lime juice. Spoon into serving bowls.
- Crack eggs into a bowl. Fill a medium straight-sided skillet with 2 inches water. Bring to a boil over high heat, then reduce heat to medium. When water is barely simmering, tilt pan slightly to create a wave and add eggs all at once. After 30 seconds, gently release eggs from bottom of pan with a rubber spatula.
- Cook until whites are set and yolks are still soft, about 3 minutes. Remove each egg with a slotted spoon and blot on a folded paper towel. Add an egg to each rice bowl; top with watercress, radishes, and scallion. Drizzle with pepper vinegar and season egg with sea salt; serve.
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