Serve with side of sweet potato fries/hash
- 2 C (or more) cold leftover risotto (such as this or this)
- 1/3 C brown rice flour
- 2 eggs
- 1 T milk, regular or non-dairy (I tested soy)
- 1/2 C regular or gluten-free Panko
- 1/2 C almond meal (preferably blanched)
- 1/3 C oil for frying (e.g., vegetable, canola, peanut)
- 1 1/2 T olive oil
- 4 cloves garlic – 2 smashed, 2 minced
- 1 lb. baby spinach
- 3 T fresh lemon juice
- Salt and pepper
- 4 large eggs
- A dash of paprika (optional)
- Place risotto in freezer and turn oven to low (around 170 F).
- Heat 1 1/2 tablespoons olive oil over medium low in a 10 inch (or larger) skillet. Add smashed garlic and cook on both sides until golden brown. Remove from oil, add minced garlic, and cook about 15 seconds. Add as much spinach as will fit in the pan and toss with tongs until beginning to wilt. Continue adding spinach as it fits. Once all spinach is wilted, add lemon juice and cook briefly until slightly reduced. Transfer to a bowl, season to taste with salt and pepper, cover with foil, and keep warm in the oven.
- Place rice flour in a shallow bowl. In another bowl, beat eggs and milk well. In a third shallow bowl, mix Panko, almond meal, and a pinch of salt and pepper. Cover half of a baking sheet or dish with wax or parchment paper and the other half with a couple layers of paper towels. Form 1/4 cup scoops of risotto into balls. Flatten into a disc 3/4″ thick and about 3″ in diameter. Gently coat each cake in rice flour, tapping off excess. Quickly dip one cake at a time in the egg mixture, wipe off the excess while holding the cake in one hand, then coat in Panko mixture. Place breaded patties on the wax paper when done. Cakes can be prepared in advance up to this point. Refrigerate, covered, between layers of wax paper.
- To fry cakes, heat a thick coating of oil (about 3 tablespoons) in a skillet over medium heat. When very hot, gently add 3 or 4 cakes to the pan. Fry about 4 minutes per side, until browned on the outside and warmed through. Drain on layers of paper towels, then remove paper towels and keep warm in the oven while eggs cook.
- Bring enough water to cover four eggs to a boil in a medium saucepan. Add eggs and immediately set a timer for 7 minutes. Maintain a moderate boil while eggs cook, uncovered. Quickly remove eggs to bowl of ice water for a couple minutes. Gently peel eggs (the whites will be fully set, but the yolk is fairly liquid) and set aside.
- To assemble eggs florentine, serve two risotto cakes on each plate and top with a small scoop of garlic spinach. Season with black pepper. Cut each egg in half lengthwise, quickly turning the halves face up and placing atop the spinach, allowing some of the yolk to run down. If desired, garnish with a sprinkling of paprika, more pepper, or finely grated parmesan.
If you have a 3 inch biscuit or cookie cutter, use it to form nice and compact cakes. Place it on the wax paper, drop the risotto into it, and push it down snugly to the edges, gently lifting the cutter away.
- Prep Time: 25 mins
- Cook Time: 30 mins
- Category: Brunch