- 1 onion
- A head of broccoli
- 2 smoked haddock fillets
- 2 large handfuls of baby leaf spinach
- 2 eggs
- 1 tsp garam masala
- 2 tsp olive oil
- Sea salt and freshly ground pepper
- Food processor (optional)
- Baking tray
- Large frying pan
- A couple of pans with lids
- Kitchen paper
Heat your oven to 200ºC/Fan 180ºC/Gas 6. Peel and dice the onion. Trim the broccoli. Break into small florets. Pulse in your food processor to make ‘rice’. No processor? See our tip.
Wrap the haddock fillets loosely in foil and place on a baking tray. Bake for 25 mins or till just cooked through. To test, part the flesh with a fork. It should come away in large flakes.
Meanwhile, warm 2 tsp olive oil in a large frying pan. Add the onion and cook for 5-10 mins till softened and golden. Add a splash of water if it looks like drying out.
While the onion cooks, heat a large pan and add the spinach. Wilt over a medium heat for 1 min. Take off the heat, drain well then finely chop. Set aside. Boil a small pan of water. Break your eggs into 2 small cups or bowls, ready for poaching.
Stir 1 tsp of the garam masala into the softened onions and cook for 1 min. Stir in the broccoli rice with the spinach and a splash of water and sauté for about 3-5 mins till tender.
Once you’ve added the broccoli to the pan, heat the water in your little pan to a simmer and carefully slide the 2 eggs in. Simmer gently for 2–3 mins till just set, then remove using a slotted spoon onto a plate lined with kitchen paper.
Divide the broccoli rice between two bowls. Top with the cooked haddock and its juices, and then a poached egg each. Season and serve.
A food processor makes whizzing up vegetable rice easy. If you don’t have one then you just need a grater. Coarsely grate the broccoli stalk and florets and you’ll have a bowl and crunchy green grains ready in 5-10 mins.