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