Rice with spinach and poached egg

Serves 4 #STARFineFoods Ingredients: 8¾ oz rice 4 medium eggs 2 cloves of garlic 1 small onion 7 oz spinach 3½ oz bacon 1 oz pine nuts 1 oz raisins Dash of extra-virgin olive oil Instructions:

Cook the rice in boiling water (1 part rice to 2 parts water) for about 15 minutes in a covered pan, then take it off the heat and let it sit. 

Heat 2 liters of water in a pan with a dash of vinegar and a pinch of salt. When it comes to a boil, use a whisk to swirl the water to form a whirlpool and crack an egg into it.

Cook for 2 to 3 minutes and then carefully remove the egg using a slotted spoon. Repeat one by one until you have 4 poached eggs.

Gently sauté the onion and garlic in a frying pan with a dash of extra-virgin olive oil until golden brown, then add the bacon and cook for several minutes over medium heat.

Add the spinach, salt and pepper and cook for a few more minutes.

Add the rice to the frying pan, followed by the pine nuts and raisins.

Cook for a few more minutes over low heat to blend all the flavors together

Serve as 4 individual portions with a poached egg on top. 

Rice with spinach and poached egg

 #STARFineFoods

Ingredients

  • 8¾ oz rice
  • 4 medium eggs
  • 2 cloves of garlic
  • 1 small onion
  • 7 oz spinach
  • 3½ oz bacon
  • 1 oz pine nuts
  • 1 oz raisins
  • Dash of extra-virgin olive oil

Instructions

1

Cook the rice in boiling water (1 part rice to 2 parts water) for about 15 minutes in a covered pan, then take it off the heat and let it sit. 

2

Heat 2 liters of water in a pan with a dash of vinegar and a pinch of salt. When it comes to a boil, use a whisk to swirl the water to form a whirlpool and crack an egg into it.

3

Cook for 2 to 3 minutes and then carefully remove the egg using a slotted spoon. Repeat one by one until you have 4 poached eggs.

4

Gently sauté the onion and garlic in a frying pan with a dash of extra-virgin olive oil until golden brown, then add the bacon and cook for several minutes over medium heat.

5

Add the spinach, salt and pepper and cook for a few more minutes.

6

Add the rice to the frying pan, followed by the pine nuts and raisins.

7

Cook for a few more minutes over low heat to blend all the flavors together

8

Serve as 4 individual portions with a poached egg on top. 

1

Cook the rice in boiling water (1 part rice to 2 parts water) for about 15 minutes in a covered pan, then take it off the heat and let it sit. 

2

Heat 2 liters of water in a pan with a dash of vinegar and a pinch of salt. When it comes to a boil, use a whisk to swirl the water to form a whirlpool and crack an egg into it.

3

Cook for 2 to 3 minutes and then carefully remove the egg using a slotted spoon. Repeat one by one until you have 4 poached eggs.

4

Gently sauté the onion and garlic in a frying pan with a dash of extra-virgin olive oil until golden brown, then add the bacon and cook for several minutes over medium heat.

5

Add the spinach, salt and pepper and cook for a few more minutes.

6

Add the rice to the frying pan, followed by the pine nuts and raisins.

7

Cook for a few more minutes over low heat to blend all the flavors together

8

Serve as 4 individual portions with a poached egg on top. 

Total Time: 30

Serves: 4

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