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Pilaf with Baked Eggs

Yield Makes 4 servings
Notes: For an interesting grain mix, combine equal parts quick-cooking barley, quick cooking brown rice, bulgur , and rinsed quinoa.


  • 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

Nutrition 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

How to Make It

  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.