This creative twist on the classic British dish “Bubble and Squeak” combines comforting risotto with crispy vegetables, topped with a golden, runny-yolked crispy egg. It’s a hearty, satisfying dish with a contemporary touch, perfect for lunch or dinner.
Ingredients (Serves 4):
For the Risotto:
- 1 cup (200 g) Arborio rice
- 4 cups (1 liter) vegetable stock, kept warm
- 2 tbsp olive oil
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 cup (200 g) cooked, chopped cabbage
- 1 cup (200 g) cooked, diced potatoes
- 1/2 cup (50 g) grated Parmesan cheese (plus extra for serving)
- 2 tbsp butter
- Salt and pepper, to taste
For the Crispy Egg:
- 4 large eggs
- 1/2 cup (60 g) plain flour
- 2 large eggs, beaten (for coating)
- 1 cup (100 g) breadcrumbs
- Oil for frying
To Garnish:
- Fresh parsley, chopped
- A squeeze of lemon
Directions:
Make the Risotto:
- Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking until softened.
- Stir in the Arborio rice and cook for 2 minutes until slightly translucent.
- Gradually add the warm vegetable stock, one ladle at a time, stirring continuously until the liquid is absorbed before adding more. Repeat until the rice is creamy and tender (about 18–20 minutes).
- Fold in the cooked cabbage and potatoes, ensuring they are evenly distributed. Add the Parmesan cheese, butter, salt, and pepper to taste. Stir well and keep warm.
Prepare the Crispy Eggs:
- Bring a saucepan of water to a gentle boil, carefully lower the eggs in, and cook for 6 minutes. Immediately transfer to a bowl of ice water to stop cooking. Peel the eggs once cool.
- Coat each peeled egg in flour, then dip into the beaten eggs, and finally roll in breadcrumbs until evenly coated.
- Heat oil in a frying pan over medium heat. Fry the coated eggs until golden brown and crispy (about 2–3 minutes). Drain on kitchen paper.
Assemble and Serve:
- Spoon the risotto onto serving plates. Place a crispy egg on top of each portion and gently slice it open to reveal the runny yolk.
- Garnish with fresh parsley, an extra sprinkle of Parmesan, and a squeeze of lemon.
This dish blends creamy risotto with the classic flavors of Bubble and Squeak, elevated by the irresistible texture of a crispy egg. It’s comfort food with a refined edge
