Allt-på-en-gång-ris-skål

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1. 1
   Put the water in a pot large enough to hold the rice (it doubles in size as it cooks). Cover it and bring to a boil. When the water's boiling, add the rinsed rice, 1/4 teaspoon of salt, and 2 tablespoons of butter. Stir to incorporate.
2. 2
   Bring the water to a simmer with the pot uncovered. When steam vents begin to form on the surface, about 3 minutes, reduce the heat to low. Cover and cook for 15 minutes. Rest it off the heat for 10 minutes. Then, remove the lid.
3. 3
   While the rice cooks, melt 2 tablespoons of butter in a pan set over medium heat. When the dairy solids turn golden brown, add the diced onion and cook until translucent, about 3 minutes. Add the garlic and cook for 1 minute.
4. 4
   Add the spinach to the pan along with the remaining 1/4 teaspoon of salt. Sauté until it has wilted, about 3 minutes.
5. 5
   Smooth the surface of the spinach and make two indentations with a large spoon. Crack the eggs into a small bowl and then add them to the indentations. Cook, uncovered, until the egg whites become opaque, about 3 minutes.
6. 6
   Fluff up the rice. Dice the last tablespoon of butter. Add it to the rice along with the everything bagel seasoning and mix it in.
7. 7
   Plate the rice in 2 bowls. Top each bowl of rice with spinach and an egg. Garnish with an additional sprinkle of everything bagel seasoning.