Breakfast rice florentine
For a couple of variations, try using Bearnaise sauce instead of hollandaise sauce; or fry the eggs instead of poaching.
Rice type: Basmati rice
Preparation Time: 10 mins
Cooking Time: 10-12 mins
• 100g basmati rice
• 2 medium eggs
• 200g spinach
• 75g of hollandaise sauce
• 1 tbsp chopped chives
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, 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
Place the rice in one half of two 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.