SPICED RICE WITH KIPPERS & POACHED EGGS
Similar to kedgeree, this dish has lovely runny egg yolks rather than hard-boiled. A great supper or brunch
Provided by Thane Prince
Categories Brunch, Supper
Time 45m
Number Of Ingredients 14
Steps:
- Put the kippers in a pan, cover them with hot water and simmer for 2 minutes. Turn off the heat, cover the pan and leave the kippers in the hot water while you start the rice.
- Crush the spices and chilli using a mortar and pestle. Heat the oil and butter in a large deep frying pan and cook the onion until soft. Tip in the rice and cook for 2-3 minutes, stirring occasionally, then add the crushed spices and cook for another 2-3 minutes.
- Pour in the stock or water and bring to the boil, then cover and simmer for 10 minutes until the rice is tender. There still needs to be a little moisture in the pan, so if it is dry, add more liquid and continue to cook. Taste and season.
- Flake the fish, removing all the skin and bones. Gently fold the fish and coriander into the rice, then cover and cook over a low heat for 3-4 minutes. At the same time, poach the eggs for about 2-4 minutes until the whites are just cooked but the yolks are soft. On a plate, lay the eggs on the rice and finish with a grind of black pepper.
Nutrition Facts : Calories 654 calories, Fat 39 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 50 grams carbohydrates, Fiber 1 grams fiber, Protein 29 grams protein, Sodium 2.84 milligram of sodium
POACHED EGG WITH SPICY RICE
Want nutrition in 30 minutes? This quick simple recipe is full of fibre, iron, folic acid and vitamin C
Provided by Good Food team
Categories Breakfast, Dinner, Lunch, Supper
Time 22m
Number Of Ingredients 7
Steps:
- Heat the oil in a non-stick frying pan. Fry the onion and pepper for 5-8 mins until soft and beginning to brown. Tip in the rice, frozen peas, curry powder and 200ml water, stir well, then simmer gently for 10 mins.
- Bring a small pan of water to the boil and, when the rice is almost ready, poach the egg (see p50 for some great tips on poaching eggs). Serve the egg on top of the spicy rice.
Nutrition Facts : Calories 711 calories, Fat 31 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 62 grams carbohydrates, Sugar 4 grams sugar, Fiber 6 grams fiber, Protein 50 grams protein, Sodium 0.25 milligram of sodium
MEXICAN RICE WITH POACHED EGGS
This Mexican rice recipe topped with soft fried eggs works for breakfast or dinner. I like to serve the dish with hot tortillas and a side of refried beans for a complete meal. -Jeanne Lewis, Brooklyn, Michigan
Provided by Taste of Home
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a Dutch oven over medium heat, cook sausage, crumbling meat, with onion and peppers until meat is no longer pink; drain. Add garlic; cook 1 minute longer. Stir in beef base, cumin and black pepper., Add rice; brown lightly. Pour in water. Bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed and rice is tender, 18-20 minutes. Fluff with a fork. Transfer to a platter; keep warm., Meanwhile, poach eggs by bringing 2-3 in. water to a boil in a large saucepan or skillet with high sides; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding bowl close to water surface, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken but are not hard, 3-5 minutes. Using a slotted spoon, lift eggs out of water. Place on rice; sprinkle with cheese. If desired serve with warm tortillas.
Nutrition Facts : Calories 482 calories, Fat 28g fat (10g saturated fat), Cholesterol 246mg cholesterol, Sodium 998mg sodium, Carbohydrate 34g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
POACHED EGGS WITH SLOW COOKED SPICY LENTILS
Make and share this Poached Eggs With Slow Cooked Spicy Lentils recipe from Food.com.
Provided by Morrisseyist
Categories Curries
Time 8h
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- In a skillet, heat oil over medium heat.
- Add onions, and cook, stirring, until softened, about 3 minutes.
- Add garlic, ginger, coriander, cumin, and black pepper.
- Cook, stirring constantly, for one more minute.
- Add lentils, tomatoes, and stock. Bring to boil. Transfer to slow cooker.
- Cover and cook on LOW for 8 hours or HIGH for 4 hours.
- Stir in coconut milk, salt, and chili flakes.
- Cover and continue to cook for 30 minutes.
- Ladle into soup bowls and top with a poached egg.
- In order to make in advance:.
- Complete steps until mixture is placed into slowcooker.
- Refrigerate overnight and then transfer to slowcooker.
Nutrition Facts : Calories 450.4, Fat 22, SaturatedFat 13, Cholesterol 186, Sodium 95.9, Carbohydrate 46.1, Fiber 9.2, Sugar 8, Protein 22.3
POACHED EGGS ON ASIATIC BED
Make and share this Poached Eggs on Asiatic Bed recipe from Food.com.
Provided by Boomette
Categories Long Grain Rice
Time 22m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a casserole, bring to boil 2 1/2 cup of water and salt. Add rice, cover and bring to boil. Let simmer at low heat for about 12 minutes or until the liquid has absorbed. Stir delicately the rice 2 times while cooking. Cover the casserole, remove from the heat and let sit about 10 minutes.
- Meanwhile, in a small bowl, mix soy sauce, oil, rice vinegar and chili paste, if using. Set aside.
- In another casserole, bring to boil the remaining water and vinegar. Reduce the heat to medium. Break the eggs one at a time in a small bowl and slide them delicately into the water. Let poach 3 to 5 minutes or until the white is firm and yolk is still runny.
- Distribute the rice in bowls and sprinkle with the reserved mixture of soy sauce. Garnish with an egg and sprinkle with green onion and sesame seeds.
RICE WITH POACHED EGGS
Provided by Mark Bittman
Categories dinner, one pot, main course
Time 1h
Yield 4 servings
Number Of Ingredients 19
Steps:
- Heat the oven to 350. Put the oil in a large, heavy, ovenproof saucepan with a lid over low heat. Add the onions and garlic and cook, stirring occasionally, for 8 minutes. Add the coriander seeds, turmeric, cloves, cinnamon, chilies, bay leaves and 1 teaspoon salt. Raise the heat to medium and continue to cook and stir for 4 minutes. Add the rice and stir to coat in the oil. Add 3 cups water, cover the pan, transfer to the oven and cook for 25 minutes. Remove the pan from the oven, keeping it covered, and let it rest somewhere warm.
- Fill a large, deep saucepan with enough water to come 2 inches up the sides. Add the vinegar and bring to a boil, then reduce the heat to as low a simmer as possible so the water is almost completely calm and only the tiniest of bubbles float to the surface. Carefully break the eggs into the water, cook for 1 minute, and then remove the pan from the heat, leaving the eggs in the water; let rest for 10 minutes. Use a slotted spoon to remove the eggs; drain on paper towels.
- When the eggs are almost done, stir the parsley, cilantro and lemon juice into the rice and fluff it with a fork. Taste and adjust the seasoning. Put the butter in a small saucepan over medium heat; when it’s hot, add the kirmizi biber and cook, stirring, until fragrant, about 1 minute.
- Divide the rice among four individual serving bowls. Place two eggs on each portion, drizzle chili butter on top, sprinkle with salt and pepper and serve.
Nutrition Facts : @context http, Calories 758, UnsaturatedFat 20 grams, Carbohydrate 92 grams, Fat 35 grams, Fiber 7 grams, Protein 21 grams, SaturatedFat 12 grams, Sodium 868 milligrams, Sugar 5 grams, TransFat 0 grams
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