Soft Poached Farm Eggs

For an extra-luxurious finish, top each bowl of risotto with a softly poached farm egg. When the yolk breaks, it melts into the creamy rice and creates an even richer sauce—simple, comforting, and absolutely delicious.

Ingredients:
4 farm-fresh eggs
1 tablespoon white vinegar
Sea salt and freshly cracked pepper

Method:
1. Bring a medium saucepan of water to a gentle simmer and add the vinegar.

2. Crack each egg into a small bowl. Carefully slide the egg into the simmering water and cook for about 3 minutes, until the whites are set but the yolk remains soft.

3. Remove with a slotted spoon and gently drain.

4. Place one poached egg on top of each bowl of warm Kabocha, Leek & Garlic Risotto. Season lightly with salt and pepper and serve immediately.