Categories: breakfast, not tried
Ingredients
- Olive oil
- 1/2 cup cooked brown rice (go ahead and use white if that's what you've got.)
- 2 large eggs
- Diamond Crystal kosher salt
- Black pepper
- plain whole milk yogurt and hot sauce for serving if you like.
Directions
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Pour generous slick of olive oil into and 8 or 9 inch cast iron pan and place over medium high heat for 3 minutes.
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Scoop the rice into the hot pan and spread it evenly across the surface with a spoon or rubber spatula.
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Reduce the heat to medium and cook for 60 to 90 seconds.
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Do not stir.
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While the rice is frying, crack the eggs into a small glass.
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In the center of the rice dig 2 holes, each one a little larger than an egg yolk.
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Pour one egg into each hole – some of the whites will seep into the surrounding rice – and cook for 2 minutes, still don’t stir.
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Season with a generous pinch of salt and a couple grinds of black pepper.
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Turn on the broiler, and slide the pan beneath it for 1 to 2 minutes, until the whites are set and the yolks are warm but still runny.
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Shimmy the rice and eggs onto a plate helping it along with a spatula if necessary.
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The whole thing will transfer like a pancake.
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Top with a few shakes of hot sauce and a generous dollop of yogurt if using and serve immediately