recommendation: risotto leftovers for breakfast

I got a little crazy with my breakfast the other day. After a straight week of my pina colada oatmeal, hubby needed a break so we switched to scrambled eggs. The problem with eggs is, I normally eat my breakfast an hour later. Don't get me wrong, reheating eggs is fine and I do it often (sometimes making scrambled eggs the night before and reheating on the go is such a time saver!) but for some reason at 6am, my brain cannot function to make more than his 3 egg portion and so when my breakfast time finally rolls around, I normally just eat cereal or toast instead of making myself eggs.

Well. NOT THIS TIME! Here's how it went. Open the fridge, decide to make myself a quick fried egg - this is my favorite for mornings because it takes like 3 minutes. Trying to decide what I should eat it with... on toast? With cheese? Plain? My eye caught leftovers from dinner the night before...parmesan and pea risotto (my shiitake and sweet pea recipe minus the mushrooms).

And then I thought about an email I got from Smitten Kitchen a few days prior for bacon, egg, and leek risotto. Now my dish is in no way even close to how amazing hers looks. But I wouldn't have even considered putting an egg with risotto had Smitten Kitchen not shared this genius recipe.

End result? It was awesome. The creamy risotto was the perfect bed for an egg (I like mine over hard, I can imagine this would be quite nice if it was over easy). If you have risotto leftovers, this is a definite recommendation on how to use them up! Enjoy!

p.s. And if you are ever curious how to order your eggs, here's a cheat sheet from Wikipedia:

North Americans use many different terms to describe fried eggs, including:

• A style known simply as 'fried' — eggs are fried on both sides with the yolks broken until set or hard.
• 'Sunny side up' — cooked only on one side; yolk is liquid; the egg white is often still a bit runny as well. This is often known simply as 'eggs up'. Gently splashing the hot cooking oil or fat on the sunny side uncooked white, i.e., basting, may be done to thoroughly cook the white. Covering the frying pan with a lid during cooking (optionally adding a cover and half-teaspoon of water just before finishing) allows for a less "runny" egg, and is an alternative method to flipping for cooking an egg over easy (this is occasionally called 'sunny side down').
• 'Over easy' or 'over light', cooked on both sides; the yolk is a light runny and the egg white is not fully cooked. "Over easy" fried eggs are also commonly referred to as dippy eggs or dip eggs by Marylanders, by Pennsylvania Dutch persons living in central Pennsylvania and those living around them, mainly due to the practice of dipping toast into the yolk while eating.
• 'Over medium' — cooked on both sides; the yolk is of medium consistency and the egg white is thoroughly cooked.
• 'Over well' — cooked on both sides until the yolk has solidified.
• 'Over hard' or 'hard' — cooked on both sides with the yolk broken until hard.
• 'Overcook' — cooked on both sides until the egg white and yolk have hardened and started to brown.