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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 6 |
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This is a simple two step recipe that is just right for using that leftover Easter ham. The Feta cheese adds a nice bite to the rice custard. Ingredients:
2 cups cooked rice |
1 1/2 cups cubed ham |
1/2 cup onion, finely chopped |
2 eggs, beaten |
1/2 cup sour cream |
1/2 cup milk |
1/3 cup feta cheese |
pepper |
4 cups hot water |
2 tablespoons cider vinegar |
6 eggs |
Directions:
1. Ham and Rice:.
2. Preheat oven to 350°F.
3. Combine eggs, milk and cheeses and mix well.
4. Add rice, ham and onions.
5. Pour into a well greased loaf pan.
6. Bake for 45 minutes until set.
7. Poached eggs:.
8. Bring water/vinegar to a simmer and add three eggs.
9. Poach until eggs are set and the yolk is still soft.
10. Top the ham or rice mixture with the egg and serve.
11. Repeat with the other three eggs.
12. Or use two pans to poach all at the same time.
13. Place scoop of hot rice on a plate and top with a poached egg.
14. or.
15. You can make the ham/rice custard ahead of time and chill overnight in the fridge.
16. Cut cold rice into slices, plate, re-heat in the microwave. When eggs are poached, serve on top of hot ham/rice slices.
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