Breakfast risotto with smoked russians & fried eggs

By Drum Digital
12 June 2019


Serves 4 | Preparation: 10 Min | Cooking: 20 Min

No longer just a dinner indulgence, this #JustDelicious breakfast risotto will start your day sunny side up!


Breakfast risotto with smoked russians

500g Eskort Smoked Russians, thinly sliced

60ml (¼c) olive oil

60ml (¼c) butter

250ml (1c) leeks, chopped

250ml (1c) mushrooms, sliced

250ml (1c) cherry tomatoes

500ml (2c) risotto rice

1,5L (6c) vegetable stock

7,5ml (½T) salt

7,5ml (½T) pepper

2 handfuls fresh spinach

Fried eggs

15ml (1T) butter

4 large eggs



  • Add the olive oil and butter to large frying pan over a high heat. Fry the leeks, mushrooms and cherry tomatoes for five minutes.
  • Add the russian slices and fry until golden.
  • Stir in the risotto rice and fry for two minutes.
  • Pour in a cup of the stock, stirring until the rice has absorbed it completely.
  • Repeat the process until all the stock has been absorbed and the rice is al dente.
  • Season the risotto with the salt and pepper.

Fried eggs 

  • In a separate pan, over medium heat, add the butter and allow to melt.
  • Add the eggs and fry to your preference.
  • Serve each portion of risotto topped with a fried egg and handful of fresh spinach on the side.


  • You can serve your eggs poached or scrambled as preferred 


This recipe contains dairy (lactose), soya and wheat (gluten).

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