I think “rice” is missing at the end there. I’m not too keen on this style of making things that look like other things that are really something else entirely. That aside, this is a nicely prepared and very tasty twisting of something like Eggs Benedict. Rather than hollandaise we have a sage cream with the vinegar tang shifted to the crispy rice. The rice is very interesting, I wonder how it is done… but it is kind of reminiscent of crumbled salt and vinegar crisps. The mousse-yolk is very tasty, with the shell of the yolk carrying a distinct hit of saffron. I very much enjoyed this, and may have enjoyed it more with my eyes shut!