Nanou's egg rice


Nanou's egg rice
For this quick and simple recipe, ideal for a Sunday evening, a creamy rice simply accompanied by fried eggs.
11 K 5/5 (2 reviews)
Grade this recipe:
Keywords:
Last modified on: August 17th 2025
For this recipe: Comment Send to a friend Ask me a question Follow Printable Diaporama Video
For 4 people, you will need:

Change to the quantities for:
Change measures:
Times for this recipe
Preparation: 5 min.
Cooking: 10 min.
All in all: 15 min.

Step by step recipe


Stage 1 - ⌛ 3 min.
Nanou's egg rice : Stage 1

Stage 2 - ⌛ 1 min.
Nanou's egg rice : Stage 2
Melt 1 knob butter in a saucepan, then add minced spring onion, salt and pepper.

Cook for 30 seconds, stirring constantly.

Stage 3 - ⌛ 5 min.
Nanou's egg rice : Stage 3
Add 200 g cream and bring to the boil.

Stage 4 - ⌛ 2 min.
Nanou's egg rice : Stage 4
Add the rice, lower the heat and stir well.

Check the seasoning, turn off the heat, cover and keep warm.

Stage 5 - ⌛ 4 min.
Nanou's egg rice : Stage 5
Cook 8 eggs au plat.

Stage 6
Nanou's egg rice : Stage 6
Serve immediately, with a bed of rice and the eggs on top.
Remarks
At home, we count 2 eggs per person, but you can of course increase or decrease this number.

As is often the case with fried eggs, a dash of vinegar just before serving gives them a little extra kick.
Keeping: Enjoy immediately.
Nutritional information
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe80 RDI=30 %240 RDI=20 %420 RDI=60 %1,820 RDI=90 %7,620 RDI: 90 %
Per 100 g7 RDI=3 %20 RDI=2 %40 RDI=6 %160 RDI=8 %670 RDI: 8 %
Per person20 RDI=8 %60 RDI=6 %100 RDI=20 %450 RDI=20 %1,900 RDI: 20 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman
Possible allergens in this recipe: milk, egg
How much will it cost?
  • For 4 people : 2.75 €
  • Per person : 0.70 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Other recipes you may also like
Cooking sugar
Cooking sugar
Cooking sugar, which is one of the basics of patisserie and sweet-making, is a delicate operation in which sugar is heated from 100°C or 212°F to 180°C or 356°F. Here is some information on this tricky subject. [Translator's note: the terms used below correspond to the French tradition, as often used by English-speaking chefs, but there are other stages and terms in other traditions. Best to use a thermometer, and be guided by temperature, as the English terms commonly used in domestic...
April 3rd 2019519 K4.9 45 min.
Nonettes
Nonettes
Nonettes are small, jam-filled cakes from a bygone age. They originated in Dijon, where they were made by nuns (hence the name, which means "little nun" in French). The traditional version is closer to the French "pain d'épices", but this recipe has a more of a citrus flavour, made with marmalade.
June 2nd 2015108 K4.4 1 hour 50 min.
Dried apricots
Dried apricots
Making your own dried apricots at home is perfectly feasible. It's really quite simple, though it takes a long time. Basically, the apricots need to be cut in half, destoned, then the halves put to dry slowly for several hours in a cool oven.
July 12th 2023159 K3.9 6 hours 6 min.
Apricot jam with vanilla
Apricot jam with vanilla
A really flavoursome apricot jam, minimally sweetened, with a hint of vanilla and the discreet crunch of the almond-like kernels.
July 12th 202348 K 4 hours 55 min.
Blackcurrant jelly
Blackcurrant jelly
Blackcurrants are full of flavour and make an excellent jelly. In the depths of winter, you'll be glad you made some now.
September 8th 202146 K4 60 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2026-02-22)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.

Back to top of page