Scrambled Egg Risotto Food
SCRAMBLED EGG RISOTTO
An alternative breakfast dish perfect to serve to guests or just make for a special treat. Great for using up leftover risotto from dinner the night before.
Provided by Sandy / Reluctant Entertainer
Number Of Ingredients 13
Steps:
- In a nonstick pan, heat the oil and fry the sweet onion. Set aside.
- In the same pan, heat the oil, fry the onion and garlic for 2 minutes, then stir in the rice. Cook uncovered for 3 minutes.
- Add 3 cups of stock, adding ½ a cup at a time, until the rice is cooked.
- Remove from heat, adding seasoning, cream, and Parmesan cheese.
- Whisk the eggs and milk together. Salt and pepper.
- In a separate frying pan, cook the sausage slices for 2-3 minutes until heated through. Add in the egg mixture and cook until scrambled.
- Add the cooked risotto into the egg/sausage mixture and stir. Taste and see if you need to add more salt and pepper.
- Garnish with small pieces of heirloom tomatoes and finely chopped fresh rosemary. Serve immediately.
SMOKED SALMON & LEMON SCRAMBLED EGGS
Use Bill Granger's recipe to turn simple scrambled egg into a luxurious breakfast or brunch
Provided by Bill Granger
Categories Breakfast, Main course
Time 10m
Yield Easily doubled
Number Of Ingredients 5
Steps:
- Halve, toast and butter a bagel. Drape a slice of smoked salmon on each half and spoon over the scrambled egg. Grind over black pepper and serve with a wedge of lemon on the side.
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