Louisiana Egg Rice and Herb Vinaigrette
Source of Recipe
the web
List of Ingredients
Louisiana Egg Rice
8 slices of bacon (I use 1 pkg of real bacon pieces)
5 cups cooked rice
1 1/2 cups chopped green onion
6 slightly beaten eggs
1 1/2 cups grated american cheese
2 tsp chopped jalapeno peppers
1 tsp parsley
Recipe
Fry bacon in skillet until done. Drain on paper towels. Reserve pan drippings in skillet. Crumble bacon in skillet. (I use one package of real bacon pieces and spray my skillet with nonstick cooking spray instead of frying the bacon and using the bacon drippings).
In skillet add all ingredients and stir continuously until eggs are done and cheese is melted.
Great quick and easy brunch dish or side dish.
Herb Vinaigrette
1/4 cup white vinegar, white wine, or champagne
1 to 3 tsp dijon mustard
1 tsp kosher salt
black pepper
2/3 cup extra virgin olie oil
2 tbsp minced herbs, such as tarragon, chives, and/or parsley
In a small bowl whisk all ingredients together except oil. Gradually whisk in oil. Store in refrigerator for 2 days.
Pour over favorite salad greens.
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