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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.

1051 Annunciation St.,
324-3658, Sac-A-LaitRestaurant.com



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