Step 1

Preheat the water bath to 65°C

Step 2

Cook the eggs (still in their shells) in the water bath for 1 hour. Set aside until needed

Step 3

Cook the rice in water for 40 minutes until it is overcooked, blitz in a blender (without draining) and pass the mixture through a fine sieve. Reserve

Step 4

Grill the tomatoes skin-side down until they are slightly burnt. Peel and discard the skins

Step 5

Sauté the shallot in a frying pan with some extra virgin olive oil, then add the grilled tomatoes and cook for 5–6 minutes. Blend and pass through a fine sieve

Step 6

Remove the eggs from the shells and drain any excess water

Step 7

Place the mozzarella in the microwave for 1 minute until soft and pliable, then stretch to make a circle. Gently place an egg in the middle of each circle and pull the mozzarella around it to make a ball

Step 8

To serve, place a ladle of the rice purée on the plate with the mozzarella ball on top, drizzle around some tomato sauce, top with breadbrumbs and serve