Pilaf with Baked Eggs

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

Yield: Makes 4 servings
Recipe from Sunset

More From Sunset

Nutritional Information

Amount per serving
  • Calories: 413
  • Calories from fat: 37%
  • Protein: 24g
  • Fat: 17g
  • Saturated fat: 8.5g
  • Carbohydrate: 42g
  • Fiber: 6.1g
  • Sodium: 223mg
  • Cholesterol: 246mg


  • 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. 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. 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. 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. 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. 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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Pilaf with Baked Eggs Recipe at a Glance
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy