Italian Benedict with Risotto Cakes and Tomato Jam
Chrissy
A twist on the classic breakfast, this Italian Benedict with risotto cakes substitutes out English muffins and tops the poached eggs with sweet tomato jam.
Prep Time 45 minutes mins
Cook Time 30 minutes mins
Total Time 1 hour hr 15 minutes mins
Course Breakfast
Cuisine Italian
For the tomato jam
- 1 ½ pounds ripe tomatoes diced
- ½ cup diced red onions
- 2 TB lemon juice
- 1 TB chopped fresh basil
- ¼ cup honey
- 1 tsp salt
- 1 tsp black pepper
For the risotto cakes
- 1 cup leftover cooked risotto
- ½ cup shredded Fontina cheese
- ⅓ cup panko breadcrumbs
- Chopped parsley
- Olive oil for the pan
Make the jam
Add everything to a large saucepan.
On medium heat, simmer all the ingredients until thick and saucy, about 45 minutes. Don’t worry about adding more liquid- the tomatoes will create enough juice so that nothing sticks to the pan.
Make the risotto cakes
Add all the ingredients together in a bowl. I heated up the risotto just a bit so that it was a little easier to work with, but not so hot that it melts the cheese.
Form into four patties.
In a pan coated in olive oil, cook each cake until brown, about 5-7 minutes on each side.
Assemble
4 poached eggs, or over easy, whatever you like. I like the yolks runny and I think it tastes fantastic oozing over the cakes.
Place on egg on top of each cake.
Top with tomato jam.
Devour.