Recipes from Pilgrim's Kitchen

• 1/2 cup rice
• 1/4 cup chopped onion
• 1 clove garlic, minced
• 1/2 cup chopped green pepper
• 2 tablespoons bottled taco sauce or salsa
• 1/2 cup chopped tomato
• 4 EggsPlus eggs
• 1/4 cup (1 oz.) shredded reduced-fat Cheddar cheese

In saucepan or deep omelet pan, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, 1 at a time, into custard cup or saucer or break several into bowl. Holding dish close to water’s surface, slip eggs, 1 by 1 into water. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired.

To serve, spoon 1/4 (1/2) of the reserved rice mixture onto each of 4 (2) plates. Top each with 1 (2) of the poached eggs, sprinkle each egg with 1 tablespoon of the cheese.