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Eggs Benedict, Risotto-Style
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Description
A twist on a classic: risotto cakes instead of English muffins.
Ingredients
- 3 cups Leftover Risotto
- 2 Tablespoons Sour Cream
- 1 cup Panko Breadcrumbs
- 1 envelope (1.25 Oz.) Hollandaise Sauce Plus Necessary Ingredients
- 4 whole Eggs, Poached
Preparation
Preheat oven to 400 degrees. Spray a cookie sheet with Pam. Stir sour cream into leftover risotto. This brightens up the rice and enable the breadcrumbs to stick. With an ice cream scoop or 1/4 cup measuring cup, scoop out the risotto and form into patties. Dredge in the breadcrumbs and place on the cookie sheet. Bake for 20 to 30 minutes or until golden; flip halfway through to crisp both sides.
Meanwhile, cook hollandaise sauce according to package directions. Resist the urge to eat with a spoon. Prepare eggs. (I am no help with poaching. By the grace of God I managed to get three intact eggs).
Place two risotto cakes with with an egg(s) on top and spoon the hollandaise sauce over. Sprinkle some paprika for additional flare.
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pineapple on 11.9.2010
These risotto cakes turned out very nicely! I made the Barefoot Contessa’s oven risotto a couple of days ago so this was the perfect opportunity to use the leftovers and I didn’t want to fry the cakes so this was the recipe for me. These cakes were a side dish for a weekday meal so didn’t do the whole eggs benedict thing but I’m sure it would be delicious for brunch next time.