Rice with Fish, Spinach and Egg

Recipe author: EAT SMARTER
Rice with Fish, Spinach and Egg
25 min.


for 4 servings
250 grams
500 milliliters
Vegetable broth (from the glass)
250 grams
1 bunch
100 milliliters
125 grams
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Preparation steps

Step 1/4

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. 

Step 2/4

Rinse the spinach and spin dry.

Step 3/4

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.

Step 4/4

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