Written by This is a great use for leftover rice and hard boiled eggs. (really any kind – white, wild, saffron, any pilaf – I have even used fried rice).
If you have one of those “large size” muffin pans (six cups) they work well for this recipe. If you are making this dish for two, individual ramekins work quite well. This recipe comes together very quickly; think impromptu brunch. Serve with fruit slices for a beautiful plating.
Ingredients:
Cooked rice (about 1/3 C per muffin cup) Really any kind of cooked rice; white, brown, wild, saffron, any pilaf, even fried rice). )
Onion, fine dice (*optional depending on your rice choice)
Hard boiled eggs
Thin ham slices
Cheese slices
Decide how many servings you need and adjust this accordingly. Hard boil one egg per serving – make sure to plunge the hot eggs in cold water to prevent yolk discoloration – peel when cool enough to handle.
If you are using a plain or white rice, fine dice some onion and put it in a small microwaveable bowl – microwave the onion in some butter until its clear (approximately 2 minutes at 80% power). Mince some parsley and mix it with the onion, add the leftover rice and mix. Spray your choice of pan or ramekins with a light coat of oil and press the onion/parsley in each serving with a hollow in the middle – line this hollow with your thin ham slices, place a hard boiled egg inside the ham. Top each egg with a slice of cheese of your choice. Bake at 325 for 30 minutes.
