- 1 tablespoon butter or margarine
- 2/3 cup finely chopped shallots
- 1 1/3 cups grain mix or any individual quick-cooking grain (see notes)
- 2 cups fat-skimmed chicken broth
- 3/4 teaspoon dried marjoram
- 1 cup (1/4 lb.) shredded Swiss cheese
- 4 large eggs
- Roma tomato slices
- Salt and pepper
- calories 413
- caloriesfromfat 37 %
- protein 24 g
- fat 17 g
- satfat 8.5 g
- carbohydrate 42 g
- fiber 6.1 g
- sodium 223 mg
- cholesterol 246 mg
How to Make It
In a 10- to 12-inch ovenproof frying pan over high heat, stir butter and shallots often until shallots are lightly browned, about 3 minutes.
Add grain mix and stir until grains are lightly toasted, about 2 minutes. Add broth and marjoram, stir, and bring to a boil. Cover, reduce heat, and simmer until grains are tender to bite, about 12 minutes, stirring occasionally.
Mix 1/2 cup cheese with pilaf. Using the back of a spoon, make 4 deep wells in mixture. Slide 1 egg into each well. Lay tomato slices around eggs.
Bake in a 400° oven until egg whites are opaque and yolks have desired texture, about 8 minutes for liquid yolks. About 3 minutes before eggs are cooked, sprinkle mixture with remaining cheese.
Use a wide spatula to scoop out pilaf and eggs, 1 at a time, and put on plates. Add salt and pepper to taste.