Preparation | Cooking | Start to finish |
---|---|---|
5 min. | 10 min. | 15 min. |
1 | Prepare and slice 1 spring onion (scallion). | ![]() |
2 | Melt 1 knob butter in a saucepan, then add minced spring onion, salt and pepper. Cook for 30 seconds, stirring constantly. | ![]() |
3 | Add 200 g cream and bring to the boil. | ![]() |
4 | Add the rice, lower the heat and stir well. Check the seasoning, turn off the heat, cover and keep warm. | ![]() |
5 | Cook 8 eggs au plat. | ![]() |
6 | Serve immediately, with a bed of rice and the eggs on top. | ![]() |