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2 cups cooked rice
1 bunch English spinach, chopped
2 garlic cloves, crushed
2 tbsp olive oil
6 duck eggs, whisked

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Preheat oven to 190°C.

Place the rice evenly over the base of a buttered 23cm round shallow baking dish.

Heat a large frying pan over high heat and cook the spinach and garlic cloves in the olive oil for 4 minutes or until spinach is wilted. Season with salt and pepper.

Scatter spinach mixture over rice, then pour over the duck eggs.

Bake for 25 minutes or until golden and set.

As seen in Feast magazine, Issue 11, pg135.

Photography by John Laurie