Egg and Bacon Pilaff

egg and bacon pilaff

Egg and Bacon Pilaff

No ratings yet
Pilaff is a rice and meat dish, and this recipe puts a new twist on the classic by adding egg and bacon.
Servings: 4
Calories: 424


  • 2 tbsp vegetable oil
  • 4 oz onions skinned and thinly sliced
  • 4 oz streaky bacon rashers rinded and snipped
  • 6 oz long grain rice
  • 1/2 tsp ground turmeric
  • 1/2 pint light stock
  • salt and freshly ground black pepper
  • 1/4 pint dry cider
  • 4 eggs
  • chopped parsley to garnish (optional)


  • Heat the oil in a shallow, flameproof casserole or deep frying pan and fry the onion and bacon together to a golden brown. Stir in the rice and turmeric and cook 1 minute.
  • Add the stock and seasoning and bring to the boil, stirring. Cover and simmer gently for about 10 minutes.
  • Pour the cider into the casserole and adjust the seasoning. Make small 'wells' in the rice with the back of a spoon. Break the eggs, one by one, into a cup and tip carefully into the wells.
  • Cover the casserole or pan and continue to simmer gently for a further 7 8 minutes, or until the eggs are just set, adding a little more stock if necessary. Serve from the casserole, garnished with parsley, if wished.
Calories: 424 kcal
Carbohydrates: 39 g
Protein: 12 g
Fat: 23g
Saturated Fat: 6 g
Trans Fat: 1 g
Cholesterol: 182 mg
Sodium: 491 mg
Potassium: 213 mg
Fiber: 1 g
Sugar: 3 g
Vitamin A: 375 IU
Vitamin C: 2 mg
Calcium: 45 mg
Iron: 1 mg
Ingredients Egg
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating