Poached Eggs Over Sticky Rice Cakes

Heat 2 tbsp olive oil in a small pan over medium heat. Sauté chopped leek and asparagus for 3 minutes. Add mushrooms and sauté for 2 minutes.

In a large bowl, combine cooked rice and leek mixture. Add salt and freshly ground pepper to taste. Lightly beat 1 egg. Pour egg and lemon juice into rice mixture and stir to combine. Moisten hands with water to reduce sticking. Using your hands, form 5 round cakes from the mixture, each about 1/2 inch thick. Heat the remaining 4 tbsp olive oil in large pan over medium-low heat. Cook sticky rice cakes in pan until golden brown, flipping once, about 4 to 5 minutes per side. In a large pot, heat 3 to 4 inches of water to boiling. Reduce heat to a gentle simmer. Break an egg into a cup. Hold the cup close to the water and slip in each egg as gently as possible. Repeat with the remaining 4 eggs. Cook for 3 to 4 minutes, until the whites are set and yolks begin to thicken but are not hard (still runny inside). Remove eggs with a slotted spoon and let drain. On a serving plate, place a folded slice of Serrano ham. Place a sticky rice cake on top of ham. Sprinkle each cake with 1 teaspoon shredded Parmesan. Top with a poached egg. Sprinkle with a little salt and freshly ground pepper to taste.