Pumpkin and Rice Stew

Sauté Shallot (1) in a saucepan with Olive Oil (1 Tbsp) on very low heat to avoid burning.

Add Arborio Rice (1/3 cup) and toast it for a couple of minutes, until the edges turn translucent.

Add Pumpkin (1 cup), Sage Leaves (2), Salt (to taste) and Ground Black Pepper (to taste), and just enough Water (to taste) to cover the rice. Bring to a simmer, cover with a lid and let it cook, stirring occasionally until rice is fully cooked. Add more water if needed.

Divide between two plates and serve it up. You can top each plate with a poached Eggland's Best Organic Eggs (Brown) (2) if desired.