Eggs in a nest - adapted from Animal, Vegetable, Miracle

This recipe has grown on us over the years and is now one of our favorites during greens season. Even our 16 month old likes this one with the egg and veggies blended and mixed into the rice.

Serves 3, but can easily be adjusted

Ingredients:

1 1/2 cups uncooked short grain brown rice
3 cups water
tablespoon butter
1/2tsp sea salt
1-2 tb olive oil
1 medium onion or 3 medium shallots chopped
2 cloves garlic
2 medium carrots, chopped small
1/2 cup dried tomatoes
6 eggs
1 really large bunch of chard or spinach


Instructions
Cook rice with water, butter, and salt while you prepare other ingredients. Put dried tomatoes in a bowl of hot water to rehydrate.

Sauté onion or shallots and carrots in oil in a large covered skillet for about 5 minutes. Then add garlic and cook another 30 seconds.

Add chard or spinach and mix with other ingredients. Cook covered a few minutes until wilted. Then stir in chopped re-hydrated tomatoes.

Make 6 depressions in the cooked leaves, circling the pan like numbers on a clock. Break an egg into each depression, being careful to keep yolks whole. Cover pan again and allow eggs to poach for 3 to 5 minutes. Remove from heat and serve over rice. Add a little salt and pepper to taste.

* If the chard is a little bitter tasting such as in mid-late summer I add some feta cheese and it balances it out..