125 g (4 oz) brown rice
25 g (1 oz) butter or margarine
125 g (4 oz) streaky bacon, rinded and snipped
1/2 bunch watercress, trimmed and chopped
2.5 ml (1/2 tsp) dried oregano
15 ml (1 tbsp) dry sherry
30 ml (2 tbsp) single cream
salt and freshly ground pepper
15 ml (1 tbsp) oil
125 g (4 oz) onions, skinned and thinly sliced
2 eggs (size 2)
25 g (1 oz) butter or margarine
125 g (4 oz) streaky bacon, rinded and snipped
1/2 bunch watercress, trimmed and chopped
2.5 ml (1/2 tsp) dried oregano
15 ml (1 tbsp) dry sherry
30 ml (2 tbsp) single cream
salt and freshly ground pepper
15 ml (1 tbsp) oil
125 g (4 oz) onions, skinned and thinly sliced
2 eggs (size 2)
method
1. Bring a pan of salted water to the boil and cook the rice for 40 45 minutes, until tender. Drain well.
2. Melt the butter in a frying pan and stir in the bacon. Fry gently for 1 2 minutes. Add the rice, watercress and oregano. Heat gently for 3 4 minutes. Remove from the heat and stir in the sherry and cream. Season and spoon on to a serving dish. Cover and keep warm in a low oven.
3. Heat the oil and gently fry the onion until brown.
4. Soft boil the eggs for 6 minutes. Shell while still hot and carefully place on the rice. Split the eggs and scatter with the onion just before serving.
2. Melt the butter in a frying pan and stir in the bacon. Fry gently for 1 2 minutes. Add the rice, watercress and oregano. Heat gently for 3 4 minutes. Remove from the heat and stir in the sherry and cream. Season and spoon on to a serving dish. Cover and keep warm in a low oven.
3. Heat the oil and gently fry the onion until brown.
4. Soft boil the eggs for 6 minutes. Shell while still hot and carefully place on the rice. Split the eggs and scatter with the onion just before serving.
serving amount
serves 2
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
