How to Make Bacon and Egg Risotto for Breakfast

Ingredients:

Serves 2

– 2 + ½ Tablespoons olive oil

– 1/4 pounds bacon

– 10 cherry tomatoes, on the vine

– pinch of salt and black pepper

– 1 small onion, chopped

– 1 Tablespoon butter

– 2 cloves garlic, peeled and minced

– ¾ cup arborio rice

– ¼ cup white wine (optional)

– 2 + ¼ cup hot chicken stock (water plus two stock cubes is fine)

– 1 cup canned tomatoes

– 1 tablespoon tomato puree

– 2 eggs

– ¼ cup parmesan, grated

– juice of half a lemon

– small bunch of chives, chopped

Directions:

1. Heat oven to 400 degrees Fahrenheit. Heat one tablespoon of oil in a small frying pan and fry the bacon until crisp. Remove from the pan and cut into small pieces.

2. Place the cherry tomatoes in a small baking dish and drizzle with half a tablespoon of oil and a pinch of salt and pepper. Put to one side.

3. Add the onion and butter to the pan you fried the bacon in (there will still be some fat left in the pan from the bacon) and cook for 3-4 minutes until the onions start to soften. Add the garlic, stir and cook for a further minute.

4. Add in the Arborio rice and stir to coat the grains in any oil that is in the pan. Add the wine, stir and allow to cook until most of the wine has been absorbed.

5. Add the stock, canned tomatoes and tomato puree, stir and bring to a simmer. Place a lid on the pan (or cover well in foil) and place in the oven. Place the baking dish with the cherry tomatoes in the oven too, and cook for 18-20 minutes until the rice is just cooked. Place the reserved bacon in the oven with the cherry tomatoes for the last minute of cooking (to heat through).

6. Five minutes before the rice is ready, heat the rest of the oil in a frying pan and crack the eggs into the pan. Cook on high heat for 4-5 minutes until the white is set and looking crisp at the edges, but the yolk is still soft. Turn off the heat.

7. Take the risotto, tomatoes and bacon out of the oven. Stir the bacon, parmesan and lemon juice through the risotto. Top with the fried eggs and roasted tomatoes.

8. Sprinkle on a little more parmesan, chives, salt and black pepper and serve.

Heat oven to 400 degrees Fahrenheit. Heat one tablespoon of oil in a small frying pan and fry the bacon until crisp. Remove from the pan and cut into small pieces.

Place the cherry tomatoes in a small baking dish and drizzle with half a tablespoon of oil and a pinch of salt and pepper. Put to one side.

Add the onion and butter to the pan you fried the bacon in (there will still be some fat left in the pan from the bacon) and cook for three or four minutes until the onions start to soften. Add the garlic, stir and cook for a further minute.

Add in the Arborio rice and stir to coat the grains in any oil that is in the pan. Add the wine, stir and allow to cook until most of the wine has been absorbed.

Add the stock, canned tomatoes and tomato puree, stir and bring to a simmer. Place a lid on the pan (or cover well in foil) and place in the oven. Place the baking dish with the cherry tomatoes in the oven too, and cook for 18-20 minutes until the rice is just cooked. Place the reserved bacon in the oven with the cherry tomatoes for the last minute of cooking (to heat through).

Five minutes before the rice is ready, heat the rest of the oil in a frying pan and crack the eggs into the pan. Cook on a high heat for four to five minutes until the white is set and looking crisp at the edges, but the yolk is still soft. Turn off the heat.

Take the risotto, tomatoes and bacon out of the oven. Stir the bacon, parmesan and lemon juice through the risotto. Top with the fried eggs and roasted tomatoes.

Sprinkle on a little more parmesan, chives, salt and black pepper and serve.

What’s your favorite egg recipe? Share your pictures with us using the hashtags #britstagram and #iamcreative.