Cheesy Spanish Rice Eggs

Prep Time: 10 mins | Cook Time: 5 mins | Course: Breakfast | Serves: 2

Spanish rice with cheese and eggs garnished with sour cream, black olives, avocado, green onions…all your favorites. A great way to use leftover rice.

½ cup cooked Spanish rice (or any leftover rice)

¼ cup cheddar cheese, shredded 

2 eggs

Salt and pepper, to taste 

Garnish with sliced black olives, sour cream, cilantro, avocado, and green onions 

Form 2 rings made of cooked Spanish rice (or any cooked rice) in a medium-sized skillet. Place a bit of butter or olive oil in the middle of each ring and crack an egg in it. Top the rice with a sprinkle of shredded cheese. Cook over medium heat until the bottom of the egg is set. Turn the heat down to medium-low and put a splash of water in the skillet, covering with a lid. Turn the heat to low until the top of the eggs are steam-set and white. Plate and garnish with sour cream and your favorite of the suggested (or other) toppings.