Cream of Rice with Bacon, Leeks and Poached Eggs

Savory creamed rice cereal with leeks, bacon and poached eggs. A hearty and filling breakfast that is gluten and corn free.

5 from 5 votes

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Prep Time: 10

Cook Time: 28

Total Time: 38

Servings: servings

Calories: 353kcal

Author: Dahn Boquist

Cream of Rice
In a medium saucepan, bring the milk and salt to a simmer over medium-high heat. Add the milled rice cereal and reduce the heat to medium. Cook for 6 to 8 minutes, stirring occasionally until thick. Remove from heat, cover, and set aside.
Leek and Bacon Sauté
Cook the bacon in a large skillet over medium-high heat until crispy, about 6 minutes. Remove to a plate lined with paper towels to sop up the grease. Drain off all but a tablespoon of bacon grease from the skillet.
Add the leeks to the skillet and cook until tender, about 7 to 8 minutes. Return the bacon into the skillet and toss with the leeks. Set the bacon and leeks aside while you poach the eggs.
Poached Eggs
Add about 1 to 2 inches of water to a sauté pan and bring to a gentle simmer. Spray a metal ladle with non-stick cooking spray and crack the egg into the ladle.
Dip the ladle into the hot water and hold it there for 4 to 5 seconds until you see the egg white just start to turn white (this will keep the egg white from falling apart when dropped into the water) then tip the ladle so the egg slides into the water. Cook for 2 to 3 minutes for a semi-soft yolk or 3 to 4 minutes for a medium yolk. Remove from water and drain on a towel.
To Serve
Divide the cream of rice onto four plates then top with the sautéed bacon and leeks and then a poached egg. Season with salt and pepper if desired.