100 g long grain rice
250 ml chicken or vegetable stock
3 - 4 ripe firm tomatoes
2 rashers bacon, without rinds
2 tbsp grated Parmesan cheese
salt and pepper
butter for greasing and shallow frying
4 eggs
250 ml chicken or vegetable stock
3 - 4 ripe firm tomatoes
2 rashers bacon, without rinds
2 tbsp grated Parmesan cheese
salt and pepper
butter for greasing and shallow frying
4 eggs
for the garnish
ground black pepper
method
1. Put the rice and stock into a saucepan, bring quickly to the boil, stir well and cover with a tight-fitting lid.
2. Reduce the heat and simmer gently for 14-15 minutes, until the grains are soft and the stock has been absorbed.
3. Remove from the heat.
4. Meanwhile, skin and de-seed the tomatoes.
5. Cut the flesh into 5 mm dice.
6. Cut the bacon rashers into strips and fry until crisp.
7. Add the tomatoes, bacon, and cheese to the rice. Season well and stir thoroughly.
8. Butter a 1 litre flat dish and spoon the rice mixture into it. Press down firmly into an even layer and keep hot.
9. Fry the eggs on 1 side only. Trim off any uneven or overcooked parts.
10. Turn the rice mould out on to a hot dish, arrange the eggs round the rice and decorate each with a small pinch of black pepper in the centre of the yolk.
Serve at once.
2. Reduce the heat and simmer gently for 14-15 minutes, until the grains are soft and the stock has been absorbed.
3. Remove from the heat.
4. Meanwhile, skin and de-seed the tomatoes.
5. Cut the flesh into 5 mm dice.
6. Cut the bacon rashers into strips and fry until crisp.
7. Add the tomatoes, bacon, and cheese to the rice. Season well and stir thoroughly.
8. Butter a 1 litre flat dish and spoon the rice mixture into it. Press down firmly into an even layer and keep hot.
9. Fry the eggs on 1 side only. Trim off any uneven or overcooked parts.
10. Turn the rice mould out on to a hot dish, arrange the eggs round the rice and decorate each with a small pinch of black pepper in the centre of the yolk.
Serve at once.
serving amount
serves 4
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