Wild Rice and Egg Bake

3 cups cooked wild rice
1 pkg (10 oz) frozen peas and carrots, thawed
1/3 cup bottled reduced-fat ranch salad dressing
1 1/2 tsp tarragon leaved, crushed
4 eggs

In 10-inch omelet pan or skillet, stir together wild rice, vegetables, dressing and tarragon until well combined. Cook over medium heat, stirring frequently, until heated through. With back of spoon, make four indentations in mixture. Break and slip an egg into each indentation. Cover and cook over medium heat until whites are completely set and yolks begin to thicken, but are not hard, about 5-7 minutes.

Recipe compliments of the Minnesota Cultivated Wild Rice Council