Arroz Con Huevos (Mexico)
(4 servings) Printable Version
Fill a seperate smaller sauce pan with about 3 inches of water. Place over medium heat until water is just below boiling. Carefully and gently break eggs into the water one at a time. Cook until whites are completely set and yolks are cooked to desired consistency - 3 to 5 minutes depending on taste. Lift eggs from water with a slotted spoon and place on stacked paper towels to drain and to remove hanging strands.
Divide the rice evenly among 4 serving plates. Top each rice serving with a poached egg. Sprinkle cheese evenly over the portions and add a couple drops of hot sauce to each for the finishing touch.
Flavorful spicy rice with poached eggs just like you get south of the border. When we originally had this is was for dinner... a great dinner! Breakfast for dinner rules... in any language!
Mr Breakfast would like to thank Bennett for this recipe.
Recipe number 1746. Submitted 5/20/2006.
Comments About This Recipe
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Based on 1 vote.
My variation is that I use leftover rice and pan fry it with some chopped veggies and just a little oil. Them I top it with a fried egg, shredded Cheddar and salsa. I love it!
Comment submitted: 4/30/2012 (#13858)
Comment submitted: 1/13/2011 (#11908)
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