Pilaf with Baked Eggs

Ingredients

• 1 tablespoon butter 
• 0.8 teaspoon marjoram dried
• 4 large eggs 
• 2 cups fat-skimmed chicken broth 
• 1 slices roma tomato 
• 4 servings salt and pepper 
• 0.7 cup shallots finely chopped
• 0.3 lb swiss cheese shredded
• 1.3 cups grain mix or any individual quick-cooking grain (see notes)
• 1.3 cups grain mix or any individual quick-cooking grain (see notes)

Equipment

• frying pan
• oven
• spatula

Directions

1. In a 10- to 12-inch ovenproof frying pan over high heat, stir butter and shallots often until shallots are lightly browned, about 3 minutes.
2. Add grain mix and stir until grains are lightly toasted, about 2 minutes.
3. Add broth and marjoram, stir, and bring to a boil. Cover, reduce heat, and simmer until grains are tender to bite, about 12 minutes, stirring occasionally.
4. Mix 1/2 cup cheese with pilaf. Using the back of a spoon, make 4 deep wells in mixture. Slide 1 egg into each well.
5. Lay tomato slices around eggs.
6. Bake in a 400 oven until egg whites are opaque and yolks have desired texture, about 8 minutes for liquid yolks. About 3 minutes before eggs are cooked, sprinkle mixture with remaining cheese.
7. Use a wide spatula to scoop out pilaf and eggs, 1 at a time, and put on plates.
8. Add salt and pepper to taste.