Baked eggs are a hearty main course usually served for breakfast or brunch. The most common preparation for baked eggs calls for layers of tomatoes and spinach, but those ingredients can be replaced with cooked pheasant and wild rice for lunch or dinner. Baked eggs with pheasant and wild rice can be cooked up to two days ahead of time, stored in the refrigerator and heated in the oven until warm.
Prepare the Wild Rice
Step 1
Put three cups of chicken stock or vegetable stock in a medium saucepan along with 1 tsp. of butter or vegetable oil. Bring the contents to a boil over high heat.
Step 2
Add a cup of wild rice to the saucepan and stir to combine. Reduce the heat to low and cover the saucepan with a tight-fitting top.
Step 3
Simmer the rice over low heat for 40 minutes or until tender.
Step 4
Fluff the rice with the tines of a fork and allow it rest, covered for 10 minutes off the heat.
Prepare the Pheasant Meat
Step 1
Preheat the oven to 450 degrees Fahrenheit.
Step 2
Brush the pheasant with melted unsalted butter and season with kosher salt and freshly ground black pepper to taste.
Step 3
Place the pheasant in the bottom of a baking dish, keeping the pieces evenly spaced.
Step 4
Cover the baking dish with aluminum foil and bake the pheasant in the oven for 25 minutes. Allow the pheasant to rest for five minutes at room temperature.
Baked Eggs with Pheasant and Wild Rice
Step 1
Preheat the oven or broiler to 500 degrees Fahrenheit.
Step 2
Lightly grease the bottom of a separate baking dish with butter. Spread the wild rice evenly over the bottom of the baking dish.
Step 3
Place the pheasant meat over the wild rice, spacing it evenly over the rice.
Step 4
Crack the eggs evenly over the top of the pheasant and wild rice, working with only one egg at a time.
Step 5
Broil the eggs, pheasant and wild rice in the oven for seven minutes or until the egg whites are a light golden brown. Allow the dish to rest at room temperature for an additional five minutes before slicing into it so the eggs can set.
Things You'll Need
- 3 cups chicken or vegetable stock
- Medium saucepan
- 1 tsp. butter or vegetable oil, more for brushing
- 1 cup wild rice
- Fork
- Food brush
- 2 lbs. pheasant pieces, approximately 1/2-inch thick
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 baking dishes
- Aluminum foil
- 4 eggs
References
- "Best American Side Dishes: A Best Recipe Classic"; John Burgoyne, Carl Tremblay; 2005
- "Martha Stewart's Cooking School"; Martha Stewart; 2008
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