If your family is into rice as much as mine, try this.
Add 1/2 cup pre-cooked rice (Jasmine or Basmati work best) to a muffin pan sprayed with non-stick cooking spray. The large muffin pans work best. On top of the rice, add onion, bell pepper or whatever veggies you have on hand. Over this, break one egg and puncture the yolk. Add 2 Tbsp. water over the top. Bake in toaster oven or conventional oven at 350 degrees F. for 12 minutes. When it's done, place over a toasted English Muffin. It makes a GREAT to-go meal, or just eaten at home. You can add margarine or cheese, or use your imagination.
By ragteller from Tofield, Alberta, Canada
These sound very tasty. I don't want to seem dumb, but do you put the "1/2 cup of pre-cooked rice" in each cup of the muffin pan or is the rice spread a little in each cup? I want to be sure to make these right! Thanks for sharing.
I'm going to try this! It sounds like a good way to use up that last bit of leftover rice. We have "breakfast for supper" most Wednesdays, so this will be a good time to try out this new recipe.
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