Smoked Mackerel with egg, spinach & rice

By sarra.norcliffemurray

This is the quickest meal to make, but full of nutrition and it looks great! The balance of flavours is just right.

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Smoked Mackerel with egg, spinach & rice

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Pan Fried Salmon with Asparagus

Chicken & thyme risotto

Ingredients

One mug of 10 minute Bazmati rice
3 large smoked mackerel fillets (or 5-6 small fillets)
3 eggs (preferably free range)
300g spinach

Details

servings 3
Level of difficulty Easy
Preparation time 5mins
Cooking time 12mins
Cost Average budget

Preparation

Step 1

Heat oven to 200 C. Fill kettle & boil. grease your egg poacher so that the eggs will slide out easily.

Step 2

Put your mug of rice into a pan and add two mugs of boiling water. Put the rice on to boil for 10 mins.

Step 3

Wrap the mackerel fillets in foil and place on a baking tray in the oven for 10 minutes.

Step 4

Put the eggs into the egg poacher, add water & steam for 4 mins.

Step 5

Wash the spinach, and then stir fry for 2 minutes until the spinach is soft.

Step 6

Take the rice off the heat afte 10 minutes and leave until everything else is cooked.

Step 7

Layer up the plates....
Start with a layer of rice.
Second comes a layer of spinach.
Lay the mackerel fillets on top of the spinach.
Finally top with the eggs.

You can buy bags of pre-washed spinach which you just throw into the microwave for a couple of minutes - even easier than stir frying & it saves on pans!