Wash rice and boil in the usual way (I boil in salted water to simmer under a lid without pre-frying) for 10 minutes. The water is then drained, salted rice, pour broth, bring to a boil and cook over low heat until boiling liquid. (I figure even add the herbes de Provence. But it is optional.)

Grate on a fine grater cheese.

Melt the butter.

Boil eggs in a pouch (i.e. cook for about 5 minutes). Cover with cold water. Then gently peel and cut in half. Form for baking grease with butter. To put it in rice, flatten and make 8 holes for the eggs. Put half of the eggs.

Season with salt and pepper. Sprinkle the dish with grated cheese. Eggs should steal 2 times more cheese. Pour the butter.

Put in a preheated 200 degree oven for 3 minutes to melt cheese. The yolks should not thicken. I admit, some of the eggs I for a child boiled hard-boiled and tasted the dish with the eggs cooked in two ways. Tasty and so and so. Eggs "in the bag", in my opinion, only slightly softer. So, those who are afraid of Salmonella, you can safely use dish cooked hard boiled eggs.