Eggs Over (Easy) Lobster Risotto Patties | Everyone's Dinner
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Eggs Over (Easy) Lobster Risotto Patties

Ingredients



  • Leftover lobster risotto, chilled



  • Butter


  • 4


    eggs


  • Salt and freshly ground black pepper


Preparation

  1. Form 4 balls, about ½-cup each, of chilled leftover risotto into any shape you choose: triangles, squares, circles.
  2. In a large heavy skillet over medium-high heat melt enough butter to coat the pan. Sear the risotto cakes until golden brown. Flip and sear the second side. (If needed, use a splatter guard.) Transfer patties to a paper towel-lined plate.
  3. Wipe the skillet clean and place over medium-low heat. Crack the eggs gently into a bowl. Add enough butter to coat the skillet. Add one egg at a time to the pan and cook until the whites are opaque. Season with salt and pepper and serve over the risotto patties.
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Category:Brunch
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