Brown a small chopped onion in a knob of butter and, when golden, add 300 g of frozen peas, mix and cook with a drop of broth, then add 300 g of peeled and crushed tomatoes, salt and pepper. When the peas are cooked, shell four eggs in them, one at a time. When the white appears congealed, bring to the table.
Boil 150 g of carrots in 750 ml of unsalted water, over medium heat. Drain them keeping 350 ml of broth and add 30 g of rice flour and simmer for about 10 minutes, stirring. Finally, add a spoonful of the pureed vegetables and season the porridge with extra virgin olive oil.
Heat a liter of milk with a pinch of salt.
Brown 400 g of rice in 50 g of butter, sprinkle it with milk, one ladle at a time, until the liquid is absorbed. Cook and finally add some grated Parmesan cheese.
FRUIT IN SAUCE
Grease a small pan with butter and distribute a sliced banana, then a handful of blueberries and finally a sprinkle of sugar. Pass under the grill for a few minutes, then serve with thick yogurt.