Egg & Spinach Porridge

🎯 Difficulty: Very Easy

⏱️ Time: 30–35 minutes

🍽️ Servings: 2

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🧂 Ingredients

• White rice: 1/2 cup (soaked 30 mins)
• Eggs: 1–2 (beaten)
• Spinach: 1 handful (about 100g, finely chopped)
• Water or vegetable broth: 1 liter
• Shallots or garlic: minced (optional, for adults)
• Salt: small pinch (or skip for babies)
• Oil (olive or sesame oil): small amount

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👨‍🍳 Step-by-step Instructions

Step 1: Prepare Ingredients

• Soak and rinse rice.
• Wash and finely chop spinach.
• Crack and beat the eggs in a bowl.
• Mince garlic/shallots if using.

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Step 2: Cook the Rice

• Bring water/broth to a boil.
• Add rice and simmer on low heat for about 20 minutes, stirring occasionally.

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Step 3: Add Spinach

• Once the rice is soft and starting to thicken, add chopped spinach.
• Stir well and cook for another 5–7 minutes until spinach is tender.

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Step 4: Add Egg

• Lower heat, and gently pour beaten egg into the porridge in a thin stream while stirring slowly in one direction.
• Let the egg form soft threads in the hot porridge.
• Simmer 1–2 minutes more and turn off heat.

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Step 5: Finish & Serve

• Add a few drops of olive or sesame oil.
• Season lightly (or skip salt if for babies).
• Serve warm, optionally topped with finely chopped scallions (for adults).

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💡 Tips

• Use soft baby spinach for the best texture.
• For babies under 1 year, skip salt and blend for smooth consistency.
• You can replace spinach with kale, chard, or finely chopped broccoli.