Eggs Benedict, Risotto-Style

1. 1

   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.

2. 2

   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).

3. 3

   Place two risotto cakes with with an egg(s) on top and spoon the hollandaise sauce over. Sprinkle some paprika for additional flare.

* Per serving · 4 servings · Values may vary.

No additional tips available.