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This week: Rice 'n Eggs

Thanks, Heidi S., for planting the seed for me to share a comfort food that my family enjoys regularly. Rice 'n Eggs. This dish is not fancy nor is it gourmet, but it is good. It's something I had ever heard nor tried until my sweet mother-in-law made it for me. According to my husband, this was something she made frequently as he and his sister grew up. He classifies it as a childhood favorite. And now it is for our children too. My MIL says that she would make this dish for breakfast when they had left-over rice from dinner the night before. (I have been known to make a pot of rice just so we can have rice and eggs!) Around here, we have had it for breakfast, lunch, and dinner. It's great for a Sunday night! Here's what I do for our family of 4 and there is never any left over! :

Scramble(whisk) 4-5 eggs. Add a small amount of milk. Salt and pepper to taste. Put a dollop of butter in a saute' pan - a tablespoon or two- if you're Paula Deen, add 1/2 stick! - whatever you like. Add to the raw scrambled eggs about 1/4-1/2 cup of rice (any kind but we usually use long grain white rice for this). This measurement is not exact-sometimes, I don't have much rice left over and sometimes Rod requests heavy rice-just gauge it according to how chunky you want it. Pour this mixture into the buttered pan on medium heat and watch it carefully. Scramble as usual ---I am VERY PARTICULAR about my scrambled eggs and I do not walk away from the pan until they are the right consistency- but scramble as you normally would, turning the mixture a few times until done. We usually eat it with hot buttered toast.

Tried. Tested (lots!) and Two-Cents Worthy.