Follow these steps for perfect results
Leftover Risotto
Sour Cream
Panko Breadcrumbs
Hollandaise Sauce
prepared
Eggs
poached
Preheat oven to 400 degrees Fahrenheit.
Spray a cookie sheet with cooking spray.
Stir sour cream into leftover risotto to brighten the rice and help breadcrumbs adhere.
Scoop out risotto using an ice cream scoop or 1/4 cup measuring cup and form into patties.
Dredge risotto patties in panko breadcrumbs.
Place breaded risotto patties on the prepared cookie sheet.
Bake for 20 to 30 minutes, flipping halfway through, until golden and crispy.
Meanwhile, prepare hollandaise sauce according to package directions.
Poach eggs.
Place two risotto cakes on a plate.
Top with a poached egg.
Spoon hollandaise sauce over the egg.
Sprinkle with paprika for garnish.
Expert advice for the best results
Ensure the risotto is chilled before forming into patties for easier handling.
Adjust baking time based on desired crispiness.
Add a dash of hot sauce to the hollandaise for extra flavor.
Everything you need to know before you start
20 minutes
Risotto cakes can be prepared ahead of time and refrigerated.
Serve on a white plate for contrast, drizzle extra hollandaise.
Serve with a side of fresh fruit.
Offer a small green salad as a complementary dish.
The bubbles cut through the richness of the hollandaise.
Discover the story behind this recipe
Fusion of Italian risotto and American breakfast staple.
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