Risotto Cake with Poached Egg

A risotto cake made of leftover risotto on a bed of spinach and topped with a poached egg.



Oh yeah. It was good. Amazing actually.

Sometimes I amaze myself. This looks pretty darn fancy. To think less than two years ago I didn’t really eat anything besides your average scrambled eggs and bacon for breakfast on the weekend. Now this, this is something special.

The risotto cake was really delicious. I loved the crunchy crust with the soft, creamy risotto. It was actually made with my leftover baked lemon risotto so it had a lemony taste to it that went well with the spinach. If this just isn’t indulgent enough, you could top it with a hollandaise or bearnaise sauce. But I was just delighted with it the way it was.

So here’s some tips if you’re trying to make this


Be very careful with the risotto patty while you’re cooking it.  It could easily crumble.   Handle it as little as possible and make sure you can easily and gently flip the patty. Since it was just me I used a small pan with a large spatula and messed up my first attempt.  I found a smaller spatula and I could control it better.
Poach your egg right after you flip the risotto.  Since it takes about 4-5 minutes for each side of the risotto cake and 4 minutes for a runny yolk, the time works perfectly.

And of course, the gratuitous oozing yolk shot.

I gobbled up this little plate of deliciousness pretty fast.

Risotto Cake with Poached Egg

Leftover risotto

Olive oil

Green onions (optional)

Poached egg

Spinach

Parmesan cheese

Seasonings: salt, pepper, nutmeg, garlic powder

1. First, take care of the spinach. Add a little olive oil to a medium pan, add chopped garlic. Then add spinach and cook until wilted. Remove from heat and add seasonings. Or if you have frozen spinach, just defrost and add seasonings.

2. In the medium sized pan, add olive oil and heat to medium.

3. Take about a 3/4 cup of leftover risotto and shape it into a ball and then a patty. You’ll want to make it firm and compact, but don’t just smash it. The patty should be about 1/2 inch thick. (Optional- mix in green onions and/or cheese before forming the patty).

4. Once the oil is hot, cook until a nice golden crust forms, about 4-5 minutes per side. Flip and cook until done.

5. Set on top of the spinach and top with your poached egg. Season your egg, sprinkle some parmesan cheese, and enjoy!