1 ½ cup par cooked risotto
3 pieces chopped cooked bacon
½ Granny Smith apple chopped
1 oz water
1 ½ oz heavy cream
2 large eggs
salt and pepper

Place chopped apples and bacon in medium sauté pan, sauté until bacon in crispy. Add par cooked risotto, water and cream. Cook over low heat until all liquid is absorbed. Season with salt and pepper.

In a non stick sauté pan. Place 1 tb of cooking oil and coat pan well. Place the eggs carefully in the hot pan, making sure not to break the yolks. Cover with lid or extra saute pan and cook over medium heat for 2 minutes. Serve on top of risotto!