Eggs Over (Easy) Lobster Risotto Patties

1. 1

   Form 4 balls, about 1/2-cup each, of chilled leftover risotto into any shape you choose: triangles, squares, circles.

2. 2

   In a large heavy skillet over medium-high heat melt enough butter to coat the pan.

3. 3

   Sear the risotto cakes until golden brown.

4. 4

   Flip and sear the second side.

5. 5

   (If needed, use a splatter guard.)

6. 6

   Transfer patties to a paper towel-lined plate.

7. 7

   Wipe the skillet clean and place over medium-low heat.

8. 8

   Crack the eggs gently into a bowl.

9. 9

   Add enough butter to coat the skillet.

10. 10

    Add one egg at a time to the pan and cook until the whites are opaque.

11. 11

    Season with salt and pepper and serve over the risotto patties.

* Per serving · 4 servings · Values may vary.

No additional tips available.