Soft boiled Eggs on Brown Rice

Soft Boiled Eggs on Brown Rice

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Soft boiled eggs on brown rice is a simple and delicious dinner. This is a simple way to get protein and iron with the added benefits of brown rice.
Servings: 4
Calories: 371


  • 4 oz brown rice
  • 1 oz butter or margarine
  • 4 oz streaky bacon rinded and snipped
  • 1/2 bunch watercress trimmed and chopped
  • 1/2 tsp dried oregano
  • 1 tbsp dry sherry
  • 2 tbsp single cream
  • salt and freshly ground pepper
  • 1 tbsp oil
  • 4 oz onions skinned and thinly sliced
  • 2 eggs size 2


  • Bring a pan of salted water to the boil and cook the rice for 40 45 minutes, until tender. Drain well.
  • 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.
  • Heat the oil and gently fry the onion until brown.
  • 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.
Calories: 371 kcal
Carbohydrates: 25 g
Protein: 9 g
Fat: 26g
Saturated Fat: 10 g
Trans Fat: 1 g
Cholesterol: 124 mg
Sodium: 275 mg
Potassium: 219 mg
Fiber: 2 g
Sugar: 1 g
Vitamin A: 391 IU
Vitamin C: 2 mg
Calcium: 41 mg
Iron: 1 mg
Ingredients Egg
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