Easy
4
By Tessa Kiros
Published 2010
These are all the things my family loves — white risotto, egg, parmesan — on one plate. The egg yolk must be soft when you serve it so that it can drip into the rice, and we like the white to be golden and frayed around the edge.
Heat half the butter and
Heat the remaining oil in a large non-stick frying pan and briefly fry the sage leaves until crisp. Remove with tongs. Gently break the eggs into the pan and sprinkle
Scoop the rice onto serving plates and top each serving with an egg and a couple of sage leaves, being careful not to break the yolk just yet. Serve with a sprinkling of parmesan and a few grinds of black pepper for those who want it.
© 2010 All rights reserved. Published by Murdoch Books.