Best Spanish Baked Eggs Recipes

BAKED EGGS ON SPANISH RICE

Baked Eggs on Spanish Rice image

Try this savory twist on shirred eggs with crisply toasted English muffins or toast. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.

Provided by Molly53

Categories Breakfast

Time 35m

Yield 6 serving(s)

Number Of Ingredients 11

Ingredients

1 cup rice, uncooked
2 1/2 cups tomatoes, cooked (canned is fine)
1/4 cup onion, minced
3/4 teaspoon salt
1 bay leaf
2 whole cloves
2 tablespoons butter, melted
2 tablespoons flour
1/4 cup cheese, grated
1/2 cup breadcrumbs, buttered
6 eggs

Steps:

Preheat oven to 350F and grease a casserole dish very well.
Cook rice in boiling salted water until tender; drain and rinse with hot water.
Simmer tomatoes, onion, salt, bay leaf and cloves together for ten minutes; strain.
Blend butter with flour in saucepan and add the strained tomatoes slowly, stirring constantly.
Arrange a layer of rice in prepared casserole dish; make six depressions in the rice.
Place an egg in each depression, pour tomato sauce over all and sprinkle with cheese and bread crumbs.
Bake until eggs are set, about 15 minutes.

SPANISH BAKED EGGS

Spanish Baked Eggs image

A great breakfast for guests - serve with roasted tomato halves. No need for toast as the breadcrumbs provide the crunch. Cook and serve in a Spanish cazuela.

Provided by maryjane in spain

Categories Breakfast

Time 25m

Yield 2-3 serving(s)

Number Of Ingredients 7

Ingredients

6 eggs
3 tablespoons onions, chopped
3 tablespoons green peppers, chopped
3 tablespoons butter
1 tablespoon virgin olive oil
125 ml cheese, grated
60 ml breadcrumbs

Steps:

Melt butter and oil in a frying pan over medium heat.
Fry onion and pepper until slightly brown then pour into the cazeula.
Carefully break all 6 eggs on top of the vegetable layer.
Mix the breadcrumbs and cheese and sprinkle over the eggs.
Bake in a moderate oven, 350 degrees F, gasmark 4 for about 10 minutes, until eggs have set, but are not hard.
(Oven temps and cooking vessels vary so keep an eye on it).

Nutrition Facts : Calories 691, Fat 54.1, SaturatedFat 25.8, Cholesterol 718.1, Sodium 1003.1, Carbohydrate 18, Fiber 1.1, Sugar 3, Protein 32.7

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