Soft-Boiled Eggs on Rice
- 1 egg per person
- ½ cup, or more if desired, cooked rice per person
- Butter or grated cheese, optional
- Salt and pepper to taste
- Bring water to a boil, and gently lower the egg into it and set a timer for about four minutes for a large eggs, three for mediums.
- While the egg is cooking, warm the cooked rice in the microwave or in a saucepan on the stove.
- When the timer goes off, take the egg off the heat, rinse quickly under cold water. Set aside.
- Scrape the hot rice into a bowl, and break the egg shell with a knife and open it over the rice. Add butter if desired, salt and pepper to taste.
Recipe by Taste Buds at https://tastebuds.bdnblogs.com/2015/06/16/whats-for-breakfast/rice-is-nice/
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