Eggs Benedict, Risotto-Style
- 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
- 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.
sour cream, breadcrumbs, hollandaise sauce, eggs
Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/eggs-benedict-risotto-style/ (may not work)