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Spring green skillet-baked eggs

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Samp-and-bean risotto with poached eggs and Parmesan corn shards

Serves 4

Difficulty Easy

Prep Time 15 minutes

Cooking Time 20 minutes

Ingredients

For the Parmesan corn shards:

100 g Parmesan, finely grated
1 - 2 cobs sweetcorn, cooked and kernels cut off

For the risotto:

1 onion, finely chopped
2 garlic cloves, chopped
2 T butter
2 x 410 g cans Woolworths samp-and-bean mix, drained and rinsed
1 cup cream
Sea salt and freshly ground black pepper, to taste
4 free-range eggs, poached, for serving
Italian parsley, finely chopped, for serving
burnt butter, for serving

Method

1. Preheat the oven to 200°C. To make the Parmesan corn shards, sprinkle the corn onto a silicone baking mat and top with the grated Parmesan. Bake until golden brown and slightly crisp. Cool, then break into shards.

2. Soften the onion and garlic in the butter over a low heat for 5 minutes, or until translucent. Add the samp and beans and cream and season to taste, stirring until the cream is absorbed and the texture is similar to that of a risotto. Serve immediately with the Parmesan corn shards, a poached egg and a drizzle of burnt butter.

Cook's note: You’re going to love this risotto-style pan of samp and beans. It's quick and delicious.

Discover more risotto recipes here.

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Scotch eggs, two ways

Soufflé egg tray

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Samp-and-bean risotto with poached eggs and Parmesan corn shards

Samp-and-bean risotto with poached eggs and Parmesan corn shards

Ingredients

Method