Eggs in Rice Nests

1 cup water
1/2 cup brown rice
1/2 teaspoon chicken bouillon, instant
1/2 cup green onions, finely chopped
1/2 cup sliced almonds
1/2 teaspoon Italian seasoning, crushed
4 eggs
1/2 cup (2 ounce) mozzarella cheese, shredded
Preheat oven at 350º degrees F.



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 ounce) 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 cup and sprinkle each with 2 tablespoons of the cheese. Bake
until whites are completely set and yolks begin to thicken but are not hard, about 12 to 18
minutes.

Mexican Style: Substitute 1 can (4 ounce) chopped green chilies, drained, for Italian seasoning.
Stir 1/2 cup shredded cheddar cheese into rice mixture. Omit mozzarella cheese. Spoon 1
tablespoon taco sauce over each egg. Bake as above. Makes 4 servings