Eggs Baked In Cream Of Rice Nests

Course : Eggs
Serves: 4
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1 1/4 cups water
1/4 cup cream of rice
1 tablespoons sweet butter
1 teaspoon chopped parsley -- or
1/4 teaspoon parsley flakes
1 dash tabasco sauce -- optional
4 large eggs
1/4 cup cream or half and half

Preparation / Directions:

Bring water to a boil. Sprinkle in cream of rice, stirring constantly so boiling does not stop. Stir over moderate heat 30 seconds. Remove from heat, cover and let stand 3 minutes. STir in butter, parsley and tobasco. Spoon into 4 buttered custard cups or baking dishes. Break an egg into each cup and top with 1 tablespoon cream. Bake in a preheated 350 degree oven until egg is done as desired, about 15 to 20 minutes. May be garnished with paprika and parsley. Serve immediately. Makes 4 servings.


Nutritional Information:

106 Calories (kcal); 4g Total Fat; (39% calories from fat); 6g Protein; 9g Carbohydrate; 187mg Cholesterol; 59mg Sodium

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