Scrambled Egg Risotto for Brunch or Dinner

Scrambled Egg Risotto

Happy March, Friends! Spring is in the air, the perfect time to host a brunch party on a weekend, or a luxury breakfast – for dinner? We love breakfast for dinner, and using leftover risotto to make this Scrambled Egg Risotto recipe.

I grew up where my mom cooked plenty of scrambled eggs, French toast, hamburger gravy on toast, blueberry sour dough pancakes, and waffles for dinner. Yum! I think they were easy, stand-by meal options (that she always had ingredients for), that she could make last-minute, and still get dinner on the table by 5 pm. We always ate early. :)

When I ran across this saying a few weeks ago, it reminded me of my mom’s cooking, and it made me wonder if my kids will feel nostalgic when it comes to memories of meals and their mama’s cooking–and “home.”

Home, where we may leave, but our hearts stay

There are so many breakfast recipes and combinations that go well with eggs! Today’s recipe is really yummy to use with leftover risotto (dinner party from the night before?).

Scrambled Egg Risotto

Add the sausage, fresh tomatoes and rosemary, and lots of cheese.  It’s really  yummy!

Did you grow up with breakfast for dinner, and what was your favorite dish?

Scrambled Egg Risotto

Yield: 4

Prep Time: 10

Cook Time: 25

Total Time: 35

An alternative breakfast dish perfect to serve to guests or just make for a special treat. Great for using up leftover risotto from dinner the night before.

Ingredients:

  • 2 T. olive oil
  • 1 sweet onion, peeled, finely chopped
  • 1 garlic clove, crushed
  • 1 cup arborio rice
  • 3 cups chicken stock
  • 1 T. cream
  • 4 fresh eggs
  • 2 T. milk
  • 3 T. grated parmesan
  • 4 links organic sausage, sliced (I buy Applegate's Organic sausage)
  • Heirloom tomatoes (small, cut in half)
  • Fresh rosemary (few twigs), finely chopped
  • Salt and pepper

Directions:

In a nonstick pan, heat the oil and fry the sweet onion. Set aside.

In the same pan, heat the oil, fry the onion and garlic for 2 minutes, then stir in the rice. Cook uncovered for 3 minutes.

Add 3 cups of stock, adding ½ a cup at a time, until the rice is cooked.

Remove from heat, adding seasoning, cream, and Parmesan cheese.

Whisk the eggs and milk together. Salt and pepper.

In a separate frying pan, cook the sausage slices for 2-3 minutes until heated through. Add in the egg mixture and cook until scrambled.

Add the cooked risotto into the egg/sausage mixture and stir. Taste and see if you need to add more salt and pepper.

Garnish with small pieces of heirloom tomatoes and finely chopped fresh rosemary. Serve immediately.

12 comments

  1. Growing up we didn’t do much breakfast for dinner {more traditional meat and potatoes with a veggie}. However NOW, my gang LOVES breakfast for dinner and – especially in the winter – we do it nearly once a week! I never would’ve thought to add scrambled eggs to risotto. LOVE this idea. Pinning to make soon.

  2. Big breakfast-for-dinner fans here! Never thought of adding eggs to risotto. Must try!

  3. This is something I’d totally do. Whenever I have leftover quinoa, I always reheat it the next morning and will sometimes add an egg on top. This risotto is a fabulous idea.

  4. What a perfect breakfast!! Love this recipe Sandy! xo

  5. What a unique idea! Sounds like the perfect brunch dish.

  6. Love, love, love this combo, Sandy! I can only imagine how creamy these eggs are :)

  7. So fun and unique!! I love this idea, Sandy! Breakfast or dinner!

  8. Pingback: 50 Easter Brunch Ideas - Garnish with Lemon | Garnish with Lemon

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