Cook rice according to package instructions.

Cook the eggs in boiling water for about 7 minutes until they are waxy.

Chop finelythe mustard pickles.

Clean the spring onions, remove the dark green ends and cut the rest into thin rings.

Sort the leaf spinach, wash and spin dry, mix with 2 tablespoons of olive oil and a little salt.

Whip the cream until stiff and mix with the mustard, honey and mustard pickle stock.

Mix rice, spring onions, chopped mustard cucumber, mustard seeds from the glass and 2 tablespoons of oil and season with pepper, salt and nutmeg.

Peel the eggs and place in the bowls with the spinach.

Spread some mustard cream on top.

Cut the cress from the bed.

Serve bowls sprinkled with fried onions and cress.