Rice with Fish, Spinach and Egg

Ingredients

• 250 g parboiled rice
• 500 ml vegetable broth (from the can)
• 250 g cod fillet
• 1 bunch parsley
• 8 eggs
• 100 ml white balsamic vinegar
• 125 g fresh spinach

Instructions

1. 1.

   Cook the rice in the broth according to package instructions. Wash, pat dry and cut the fish into bite‑sized pieces; season with salt and pepper. Add the fish to the rice during the last 5 minutes of cooking.

2. 2.

   Wash, trim, rinse and spin dry the spinach.

3. 3.

   In a wide pot bring 1.5 l water and vinegar to a boil. Crack each egg into cups or small bowls, then gently slide them into the simmering vinegar water. Let sit for about 4 minutes, then remove with a slotted spoon and drain.

4. 4.

   Arrange the rice and spinach in four bowls, top each with two poached eggs, sprinkle with pepper, and serve immediately.