Recipe
Eggs and Rice
Seafood Broth Rice:
1 cup Jazzmen rice
2 cups clam broth
¼ teaspoon salt
Place rice, broth and salt in pot and bring to a boil. Stir once, then reduce heat and simmer for 18 minutes.
1 duck egg
1 chicken egg
1 quail egg
1 Tablespoon butter
1 Tablespoon olive oil
¼ teaspoon bowfin Cajun caviar
Using a nonstick sautée pan on medium-high, heat butter and olive oil. Heat butter and olive oil. Cook all eggs sunny side up over low medium heat.
Place eggs over rice and top with cavair.
Sac-A-Lait
1051 Annunciation St.,
324-3658, Sac-A-LaitRestaurant.com
