|(Food Styling By Lisa Falso; Gretchen Ertl for The Boston Globe)|
|Leftover mushroom risotto|
|6||eggs, beaten to mix|
|Salt and pepper, to taste|
2. Spread the flour on a plate. Dip the cakes into the flour and coat them on all sides.
3. In a large nonstick skillet over medium-high heat, melt 2 tablespoons of the butter. Cook the risotto cakes over medium-high heat for 2 to 3 minutes or until the undersides are brown. Turn and brown the other sides for 2 to 3 minutes. Transfer the cakes to a plate and sprinkle with salt; keep warm.
4. Wipe the skillet clean and set it over medium-low heat. Add the remaining butter. Gently crack the eggs into the pan and cook gently until the whites just set but the yolks are still runny. Sprinkle with salt and pepper. On each of 4 plates, set a risotto cake and put an egg on top. Jill Santopietro