Soft Eggs Over Crispy Rice with Brown Butter and Sage
Ingredients
- 1½ cupslong-grain white rice
- 3 cupswater
- ·salt
- 4 tablespoonsbutter
- 8fresh sage leaves
- 4large eggs
- ·black pepper
- ¼ cupparmesan cheese
Prep
- 01
Measure 1 1/2 cups rice and 3 cups water.
- 02
Strip 8 fresh sage leaves from the stem.
Method
- 01
Bring 3 cups water to a boil with a pinch of salt. Stir in 1 1/2 cups rice, reduce heat to low, cover, and simmer for 18 minutes until the water is absorbed and rice is tender.
- 02
While rice cooks, melt 4 tablespoons butter in a small saucepan over medium heat, swirling occasionally until it foams and turns nutty and golden, about 4 minutes. Add 8 fresh sage leaves and cook for 1 minute more until fragrant. Remove from heat.
- 03
Fluff rice with a fork and divide among bowls.
- 04
In a large nonstick skillet over medium heat, add 2 tablespoons of the brown butter. Crack 4 eggs into the pan and cook gently, undisturbed, for 3 to 4 minutes until the whites are set but the yolks remain runny.
- 05
Top each bowl of rice with a soft egg. Drizzle the remaining brown butter and sage over the top, season with salt and black pepper, and finish with 1/4 cup shaved or grated parmesan cheese. Serve immediately.
Spice Tips
For warmth, crack a pinch of red pepper flakes into the brown butter, or add a dash of hot sauce on top. A few fresh basil leaves instead of sage lend a lighter flavor. For umami depth, swap half the parmesan for grated pecorino-romano.
Make ahead: cook the rice up to 2 hours in advance and reheat gently with a splash of water. Brown the butter while the rice simmers so everything comes together quickly. For a heartier bowl, add sautéed mushrooms, spinach, or caramelized onions alongside the egg.