Oven-Baked Hoisin Eggs & Rice

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. If desired, remove the tough strings from the snow peas. Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In the tray, combine the rice, sautéed aromatics, mushrooms (tearing into bite-sized pieces before adding), and 1 cup of water. Season with salt and pepper; stir to thoroughly combine.

Tightly cover the tray with foil and bake 22 minutes. Leaving the oven on, remove from the oven. Carefully remove and discard the foil. Stir to combine. Using a spoon, create 2 shallow wells in the tray of partially baked base. Carefully crack an egg into each well and season with salt and pepper. Add the snow peas in even layer around the eggs. Drizzle the snow peas with olive oil. Return to the oven and bake, uncovered, 5 to 7 minutes, or until the egg whites are set and the yolks are cooked to your desired degree of doneness. Remove from the oven.

Meanwhile, in a bowl, combine the hoisin sauce and mayonnaise. Serve the baked tray drizzled with the hoisin mayo. Garnish with the sesame seeds. Enjoy!