Rice & Eggs with Peas & Herbs

Photo by Scott Phillips
Ingredients
- 2 Tbs. butter, at room temperature
- 1 or 2 eggs
- 3 Tbs. chopped fresh basil or chervil
- 3 cups water
- Grated zest of 1 lemon
- ½ cup freshly grated Parmesan cheese; more for garnish
- Salt
- + 4 more ingredients
-
- 4 scallions (whites and some of the greens), thinly sliced
- 1 cup fresh or frozen peas
- Freshly ground black pepper
- 1-½ cups rice
In a medium saucepan, bring the water and a pinch of salt to a boil. Add the rice, reduce to a simmer, cover, and cook until tender, 15 to 20 minutes. (see How to salvage not-so-perfect rice) Meanwhile, in a small saucepan, cook the peas in a little water until tender. Crack the egg or eggs in...
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