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Rice with Fish, Spinach and Egg

Rice with Fish, Spinach and Egg
25 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
250 grams Rice
500 milliliters Vegetable broth (from the glass)
250 grams fish fillet
1 bunch Parsley
8 Eggs
100 milliliters Vinegar
125 grams Spinach
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Preparation steps

1

Bring the broth to a boil in a saucepan, add the rice and cook according to package directions. Rinse fish fillets, pat dry and cut into bite-size pieces. Season with salt and pepper and add the fish to the rice during the last 5 minutes of cooking.  Rinse the parsley, dry and finely chop. Add the parsley to the rice once it's cooked. 

2

Rinse the spinach and spin dry.

3

In a wide pot bring 1.5 liters (approximately 1 1/2 quarts)  of water and the vinegar to a boil. Break the eggs separately and place in cups or bowls, then slide the eggs into the simmering vinegar and water. Cook until the whites are set, about 4 minutes. Remove with a slotted spoon and drain well.

4

Serve the rice with spinach in 4 bowls and top each with 2 poached eggs and freshly ground pepper.