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🍽️ Fish rice with poached eggs and spinach

427 kcal · 30 min · 4 servings

Fish rice with poached eggs and spinach Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Cook the rice in the broth according to the package instructions.
  2. 2. Wash the fish fillets and pat them dry with a kitchen towel.
  3. 3. Cut the fish into bite-sized pieces.
  4. 4. Season the fish with salt and pepper.
  5. 5. Add the fish to the rice when there are five minutes of cooking time left.
  6. 6. Wash the parsley and chop it finely.
  7. 7. Fold the parsley into the rice shortly before serving.
  8. 8. Wash the spinach and remove tough stems or wilted leaves.
  9. 9. Spin the spinach dry.
  10. 10. Bring 1.5 liters of water with vinegar to a boil in a large pot.
  11. 11. Crack the eggs individually into small cups or bowls.
  12. 12. Carefully slide the eggs one by one into the simmering vinegar water.
  13. 13. Let the eggs steep in the liquid for about four minutes.
  14. 14. Remove the eggs with a slotted spoon and let them drain.
  15. 15. Divide the rice with the spinach among four bowls.
  16. 16. Place two poached eggs on top of the rice in each bowl.
  17. 17. Grind fresh pepper over the top and serve the dish.

Nutrition per serving