Breakfast “Baked Bean” Rice Style and Eggs

Preperation Time: 30 Minutes | Cooking Time: 30 minutes | Serves: 2

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  • 1 packet Slendier Rice Style
  • 2 tbs extra virgin olive oil
  • 100g prosciutto or bacon, finely diced
  • 1 garlic glove, crushed
  • ½ cup wild rice, cooked
  • ½ cup quinoa, cooked
  • 1 tbs Worcestershire sauce
  • 1 tbs maple syrup
  • 1 tbs Dijon mustard
  • 400g tomato polpa or passata
  • 2 tbs cider vinegar
  • ¼ tsp smoked sweet paprika
  • 2 eggs
  • flat-leaf parsley, finely shredded, to serve


  1. Prepare the Slendier Rice Style according to the instructions on the packet. Drain well and set aside until needed.
  2. Place a medium saucepan or casserole pot over medium–high heat. Add the olive oil, prosciutto and garlic and cook until just soft.
  3. Add the wild rice, quinoa and drained Slendier Rice Style and toss well to coat.
  4. Add the Worcestershire sauce, maple syrup, mustard, tomato, vinegar and paprika and mix well. Reduce heat to a simmer and cook until sauce has reduced and thickened slightly. Season and adjust maple syrup, Worcestershire sauce and vinegar to taste.
  5. Meanwhile, bring a large pan of water at least 5cm deep to a simmer over medium heat. Crack each egg into an individual saucer or small bowl. Gently tip the eggs, one at a time, into the simmering water and cook for 3 to 4 minutes. Remove with a slotted spoon.
  6. To serve, spoon rice mixture into serving bowls. Top with a poached egg and flat-leaf parsley to serve.

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