Step 1

Preheat oven to 190C/170C fan forced. Grease aN 18cm x 26cm slice pan. Line with baking paper.

Step 2

Place rice and 375ml (1½ cups) water in a saucepan. Cover with a tight-fitting lid or foil and bring to the boil over high heat. Reduce heat to medium-low and cook, without lifting the lid, for 15 minutes or until the water is absorbed. over a medium heat until tender and liquid is absorbed. Remove from the heat and set aside, covered, for 5 minutes. Remove lid and set aside to cool.

Step 3

Transfer rice to a large bowl. Add the cheese, zucchini and broccoli and stir to combine. Whisk 2 eggs, flour and milk in a jug. Season with salt. Pour egg mixture into rice mixture and stir until well combined. Spoon into prepared pan, spreading and pressing to the edges.

Step 4

Use a tablespoon to make 6 deep indents into the slice mixture. Crack an egg into each indent. Season with pepper. Bake for 30-35 minutes or until eggs are cooked to your liking.

Step 5

To serve, cut slice into 6 squares. Serve with salad leaves.