In the annals of putting fried eggs on top of things, this breakfast came very close to perfection. Here’s how to make it.

Take one Dungeness crab, cooked and cleaned.

Pick the meat out and set aside. Put the shell into a saucepan, cover with water, and simmer for about 10-15 minutes. Strain and keep warm.

Make risotto. A little onion in the base is nice, with a splash of white wine. Use the crab stock you just made, and stir in plenty of butter at the end. No cheese.

Stir in the crab at the very end.

Roast some asparagus with olive oil and salt. Not for too long, just until done but still crispy.

Serve the risotto and asparagus for dinner, with a good sprinkle of fresh chives.

The next morning, melt a little butter in a nonstick skillet and scrape the leftover risotto into it (you do have leftovers, don’t you?), chop up the leftover asparagus and press it into the risotto. Cook until you get a good golden crust.

Fry an egg, keeping the yolk good and runny, and serve over the crusty risotto with a sprinkle of coarse salt. Feel happy.

Think about buying another crab.