Eggs with rice and cheese (serves 4)

4 servings


cook rice in water for 10 minutes, sit on a sieve, put in meat or chicken broth. cook over a low heat, salt to taste. simultaneously cook eggs (no more than 5 minutes), cool. lubricate the mold or pan with butter, put the welded rice, which should absorb all the broth and be crumbly. flatten the rice and spoon 8 egg pits on its surface. peel the eggs and cut them gently in half (the yolk must be semi-liquid). put halves of eggs in pits on rice, salt and pepper. sprinkle rice and eggs with grated cheese, and sprinkle a double layer of cheese on the eggs. pour melted butter over the eggs and rice and put in the oven (3 ° c) for 200 minutes. yolks under a layer of cheese should not thicken. serve immediately to the table.