Egg Platter

Name: Egg Platter
Yield: Makes 6 servings
Ingredients: 6 eggs; ½ c. grated process cheese; 1½ c. cooked peas (fresh, frozen or canned); 1½ c. cooked peas (fresh, frozen or canned); 1½ c. cooked peas (fresh, frozen or canned); 1½ c. cooked peas (fresh, frozen or canned); ⅓ c. melted butter or regular margarine; ⅓ c. melted butter or regular margarine; ⅔ c. uncooked rice

Preparation info

Makes
6
servings

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Spring supper—Egg Platter, salad of leaf lettuce, rhubarb sauce, cookies

Ingredients

⅔ c. uncooked rice
⅓ c. melted butter or regular margarine
1½

Supper
Spring
Gluten-free
Vegetarian

Method

Cook rice according to package directions. Combine with butter, peas and half the cheese.
Spoon into greased oven platter or shallow casserole. With back of spoon, make 6 small hollows in rice mixture. Break an egg into each. Sprinkle with remaining cheese.
Bake in moderate oven (350°) about 20 minutes, until eggs are set.