Courtesy of The incredible edible egg™
2Servings•5 Min.Prep Time•30 Min.Cook Time•Bread or heated tortillas.Serve With•
原料：
- 1 c. water
- 1/2 c. rice
- 1/4 c. onion, chopped
- 1 clove garlic, minced
- 1/2 tsp. salt, optional
- 1/2 c. green pepper, chopped
- 2 Tbsp. bottled taco sauce OR salsa
- 1/2 c. tomato, chopped
- 4 eggs
- 1/4 c. reduced fat cheddar cheese
说明：
- In medium saucepan over high heat, stir together water, rice, onion, garlic and salt (if desired). Cover and bring to a boil. Reduce heat to keep water simmering.
- About 10 min. before rice is done (check rice pkg. for total cooking time needed), stir in green pepper and taco sauce. Re-cover and cook until rice is tender, about 10 min. longer. Stir in tomato. Remove from heat, cover and keep warm while poaching eggs.
- In saucepan or deep omelet pan, bring 2 - 3 inches of water to a boil. Reduce heat to keep water gently simmering. Break cold eggs, one at a time, into custard cup or saucer, or break several into bowl. Holding dish close to water's surface, slip eggs, 1 by 1 into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 min.
- With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired. To serve, spoon 1/4 (or 1/2, for 2 total servings) of the reserved rice mixture onto each of 4 (or 2) plates. Top each with 1 (or 2) of the poached eggs, sprinkle each egg with cheese.
"For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
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