The artichoke risotto was basic. Just a simple version with the hearts from medium-sized artichokes purchased at the market (braised ahead and then tossed in at the end). I used the braising liquid with some chicken broth for the cooking broth and added a little saffron (not enough!) and Parmigiano-Reggiano.
Next day, I fashioned loose cakes from the risotto, tossed them into the non-stick over medium heat. Flipped and pressed with the spatula a few times like I was making hash browns. Once the risotto was a little brown, I added small pats of butter to the spaces between the cakes and filled them with two pastured eggs. Salt and pepper, and a little lid action to set the whites and we were eating in no time. It was good enough to warrant making extra risotto just for the leftovers.