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Eggs in Rice Nests

1 cup water
1/2 cup brown rice
1/2 tsp. reduced-sodium instant chicken bouillon
1/2 cup finely chopped green onions with tops
1/2 cup sliced almonds
1/2 tsp. Italian seasoning, crushed
4 eggs
1/2 cup (2 oz.) shredded low-moisture part-skim mozzarella cheese

In medium saucepan, stir together water, rice, and bouillon. Cook according to package directions. Remove from heat. Stir in onions, almonds, and seasoning. Spoon 1/2 cup of the mixture into each of 4 (10 oz.) lightly greased ovenproof bowls or custard cups. With back of spoon, gently push mixture up side of each cup to make an indentation in center. Break and slip 1 egg into each indentation and sprinkle each with 2 Tbsp. 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. Makes 4 servings.

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 Tbsp. taco sauce over each egg. Bake as above.

 


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