Rice with spinach and poached egg

30 min


30 persons




0 / 5 (0 votes)


Receta de arroz con espinacas y huevo ideal como plato único


  • 240 g rice
  • 4 medium eggs
  • 2 cloves of garlic
  • 1 small onion
  • 200 g spinach
  • 100 g streaky bacon
  • 25 g Borges pine nuts
  • 25 g Borges raisins
  • Dash of Borges extra-virgin olive oil

Step by step

  1. Step 1

    Cook the rice in twice as much water as rice for about 15 minutes in a covered pan, then take off the heat and put by.

    Heat 2 litres of water in a pan with a dash of vinegar and salt. When it comes to the boil, use a skimmer to make an eddy in the centre of the pan and crack an egg into it. Cook for 2 to 3 minutes and then carefully remove using the skimmer. Repeat one by one until you have 4 poached eggs.

    Gently fry 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 a couple of minutes more over a 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 a low heat to bind all the flavours together. Serve as 4 individual portions with a poached egg on top.

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