Breakfast Rice Florentine
by Northern Life
Why not ‘sup-rice’ your family and friends with a few of our favourite rice dishes?
Serves: 2 Prep: 10mins Cook: 10mins
- 100g basmati rice
- 2 medium eggs
- 200g spinach
- 75g of hollandaise sauce
- 1 tbsp chopped chives
Cook’s tip – For a couple of variations, try using Bearnaise sauce instead of hollandaise sauce; or fry the eggs instead of poaching.
- Cook the rice in boiling water for 10-12 minutes until tender, drain well and season.
- Meanwhile, poach the eggs in simmering water, according to your liking, for about 2-3 minutes and transfer to a bowl of cold water until needed
- While the eggs are cooking, place the spinach in a large bowl, cover with clingfilm and microwave on high for 3-4 minutes until just wilted
- Add 2 tbsp of water to the hollandaise sauce and warm serving bowls and the spinach in the other half. Top with the poached eggs and drizzle over the warmed hollandaise sauce. Sprinkle with chives and black pepper and serve.
NorthernLife Sep/Oct 23