Rice with poached egg
2 servings
30 minutes
Rice with poached egg is an exquisite dish of French cuisine that combines simplicity and elegance. The delicate poached egg with its creamy yolk becomes the perfect complement to the aromatic rice infused with vegetable oil and spices. The light spiciness of green chili and the freshness of cilantro add sophistication to the dish, while dill provides a subtle herbal accent. Historically, poached eggs emerged in France as part of a refined breakfast, and the combination with rice is a modern interpretation that merges tradition with practicality. This dish is ideal for a light dinner or an original breakfast, and its harmony of flavors makes it truly exquisite.
1
Heat the pot, pour in the oil, and grease the walls. Add the rice and fry for 2-3 minutes. Add finely chopped green onion, seedless chili, coriander, salt, and pepper. Mix well.
- Vegetable oil: 2 teaspoons
- Rice: 250 g
- Spring onion: 4 pieces
- Green chili pepper: 1 piece
- Cilantro (coriander leaves): 1 tablespoon
- Salt: to taste
- Ground black pepper: to taste
2
Heat water in a saucepan, add vinegar. Crack an egg into a separate bowl. Tilt the bowl and gently pour the egg into the boiling water. Cook for 2.5–3 minutes. Use a slotted spoon to transfer the cooked egg to a plate, let it cool slightly.
- Vinegar: 20 ml
- Chicken egg: 1 piece
3
Place rice on a serving dish, making a small indentation in the center for the egg. Add the egg, sprinkle with pepper, and garnish the dish with a sprig of dill.
- Rice: 250 g
- Chicken egg: 1 piece
- Ground black pepper: to taste
- Dill: 20 g
