Pilaf with Baked Eggs

Notes: For an interesting grain mix, combine equal parts quick-cooking barley, quick cooking brown rice, bulgur , and rinsed quinoa.


Makes 4 servings

Recipe from


Nutritional Information

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


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


1. 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.

2. 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.

3. 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.

4. 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.

5. Use a wide spatula to scoop out pilaf and eggs, 1 at a time, and put on plates. Add salt and pepper to taste.