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Baked Nestled Eggs Recipe

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This recipe for Baked Nestled Eggs is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 large bell peppers, halved and seeded
2 tbsp butter
1 onion, chopped
1/2 fennel bulb, thinly sliced
1 cup long-grain rice
1/2 pound butternut squash, peeled and cut into 1/2" cubes (about 2 cups)
Salt and Pepper
1/2 cup heavy cream
4 large eggs
Directions:
Directions:
-Preheat oven to 400 F. Place the bell peppers skin side down in a 9 inch casserole dish. Add 1 1/2 cups water to the dish, cover with foil and bake for 15 minutes; drain.
-Meanwhile, in a large saucepan, melt the butter over medium-high heat. Add the onion, fennel and rice and cook, stirring frequently, until the vegetables are crisp-tender, about 8 minutes. Add the squash, 1 1/2 tsp salt, 1/2 tsp pepper and 2 cups water; bring to a boil. Lower the heat, cover and simmer until the rice is almost tender, 15 minutes. Stir in the heavy cream.
-Spoon 1/4 cup of the rice mixture into each pepper half. Transfer the remaining mixture to the baking dish and nestle the stuffed peppers into the rice. Using a spoon, make an indentation in the center of each stuffed pepper. Crack an egg into each indentation; season with salt and pepper. Bake until the eggs are just set, about 15 minutes.

 

 

 

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