We’re having such fun trying these old-fashioned recipes. This one, Rice and Eggs, is simple and straightforward. I’d never thought to combine hard-boiled eggs with rice before, topped with hollandaise sauce. Next time, I’ll put it on a bed of spinach. Or I’ll sprinkle chopped celery onto the mound of rice before I top it with the sauce. Yum.
EGGS & RICE WITH HOLLANDAISE SAUCE
PREP TIME: 10 MINUTES
COOK TIME: 30 MINUTES
MAKES: 4 SERVINGS
3 cups water
1½ cups jasmine rice
4 hard-boiled eggs, peeled and left whole
1. In a medium pan over high heat, bring water to a boil.
2. Add rice, remove from heat, cover, and let sit for 20 minutes, or until rice is fully cooked.
3. Spoon hot rice into a mold or a medium bowl. Gently press the rice so that it forms to the shape of the mold or bowl.
4. Flip molded rice onto a plate and hollow out the center to create a nest. Place whole hard-boiled eggs in the center of the nest.
5. Top with Hollandaise Sauce (below).
PREP TIME: 5 MINUTES
COOK TIME: 10 MINUTES
MAKES: 2/3 CUP
3 egg yolks, slightly beaten
1 T lemon juice
½ cup butter, melted
1. Put about 2” of water in the bottom portion of a double boiler.
2. In the top portion of the double boiler, whisk together egg yolks and lemon juice until the mixture lightens slightly.
3. Place over medium heat, slowly pour in butter, and whisk until well combined.
4. Cook until mixture thickens, stirring constantly. If the sauce thickens too much, add a little warm water until desired consistency is reached.
Add 3 slightly beaten egg yolks to the top of a double boiler.
Whisk in 1 T lemon juice until mixture lightens slightly.
Over medium-low heat, slowly begin to pour the butter into the egg yolk and lemon juice mixture.
Continue to whisk until the mixture begins to thicken.
Once the sauce is ready, place the hard-boiled eggs into the center of the molded rice.
Pour the hollandaise sauce over eggs and rice.
Fun recipe. Made with grass fed butter and eggs from the little farm around the corner, served on top of “riced cauliflower” this would make a perfect quick dinner for people following the “paleo diet” (no grains). Awesome!
Riced Cauliflower would be delish too!
How fun is this!!! It looks easy and healthy 🙂 🙂 Oh, and I LOVE that it’s a vintage recipe. I wonder if this is something that my grandmother would have had as a little girl? Not sure, but I’m definitely going to remember this recipe 🙂 🙂 Love and hugs from the ocean shores of California, Heather 🙂
Hugs and love back to you Heather!
Everyone I have shown, or told about this recipe has turned their noses up at it.This, however, only presents me with a challenge, which I love! If I could get my ex to eat a “purple tumor thing” (eggplant) and love it then I have all the confidence in the world that I can get many to love this too. 🙂
My mother made this for us when we were kids – 1945-1965 – It was just rice and eggs with a little butter, salt and pepper. Delicious! I make it with brown rice – not nearly as good.
I think I will have to try this one. My girls love both rice and eggs, but I never thought to combine them!