Mushroom Risotto Cakes with Poached Eggs
Last week I shared my recipe for Mushroom Risotto with you. Over the weekend I discovered an amazing way to use the leftover Risotto! I simply made a risotto cake, poached an egg and it was delicious! Crispy, creamy, flavorful, and healthy! This makes a great breakfast, lunch, or dinner!
Ingredients:
Mushroom Risotto
Eggs
Butter
Salt
Freshly ground black pepper
Directions:
Scoop about 1/2 cup of the risotto in to you hands and roll it into a ball before pressing it lightly into a 1/2 inch think patty, set aside. Continue making the patties until you have enough for the people you are serving. One our two were good for me, Kyle ate three. Once the patties are made, heat a non-stick pan over medium high heat. Melt a tablespoon of butter in the pan before gently laying the patties into the pan. Cover the pan with a lid to make sure they get heated all the way through. Once they are golden brown on the bottom, gently flip them over and brown the other side. They may fall apart a bit but just use the spatula to press them back together. While the cakes are finishing up, bring lightly salted water to a simmer in another pan. When the cakes are done it's easiest to plate them right away.
For each egg: Prepare some paper towels by folding them into quarters and stacking them. Crack the egg into a small glass bowl. Gently slide the egg into the simmering water, submerging the bowl a little if you need to. As the egg is cooking, use a spoon to gently pour water over the top of the egg and to gently push away the white floaty looking stuff. You want a clean egg. Just let all the loose ends float around the water. When the top of the egg is opaque and the egg is starting to get a little firm it's done! Gently remove it from the simmering water with a slotted spoon. Gently lay the egg (bottom side down) on the prepared paper towel and allow it to drain before gently rolling it over (top side down) in the paper towel. This gets it really dry. Then flip it (bottom side down) onto the risotto cake! It sounds complicated but it's really simple! You can do more than one egg int the pan at a time. Just give each one a chance to set a bit before adding the next and try to keep them from touching. The trick is to be gentle and take your time.
Season each egg with salt and freshly ground black pepper. Serve immediately. I really hope you give both of these recipes a try!
Printable Recipes:
Mushroom Risotto
Mushroom Risotto Cakes with Poached Eggs
