Boil the rice in salted water for 15 minutes. Drain, then add sea salt flakes, pepper, and butter. Stir until the butter melts. Set aside. In a nonstick skillet, sauté the yellow onion in 3 tablespoons olive oil until translucent.

Add the green onion, stir once or twice, then add the spinach. Cook, stirring, until wilted. Season with salt and freshly ground pepper. Remove from heat, add the herbs, citrus zest, and rice, and mix until combined. Transfer the mixture to a plate and sprinkle with half the goat cheese.

Wipe the skillet clean, add olive oil, and fry the egg until the bottom is crispy. Tilt the pan and spoon hot oil over the yolk 2-3 times. Sprinkle the egg white with the remaining goat cheese, then place the hot egg and its oil on top of the spanakorizo. Season the egg with salt and pepper, and serve with toasted bread.