Categories: Meals

Ingredients

• 4 cups chicken stock
• 1 tbsp unsalted butter
• 2 tbsp olive oil, divided
• 1 cup chopped yellow onion
• 2 medium leeks, chopped
• 1 cup uncooked orzo
• 1/3 cup dry white wine
• 1/4 cup chopped parsley
• 1/4 cup chopped chives, divided
• 1 1/4 oz. Parmesan cheese, shaved and divided
• 1/2 tsp kosher salt
• 3/8 tsp black pepper, divided
• 4 large eggs
• 1 tsp grated lemon rind

Directions

1. Bring stock to a simmer in a medium saucepan over medium-low. Keep warm.

2. Heat butter and 1 1/2 tbsp olive oil in a large saucepan over medium-high. Add onion and leeks; saute 10 minutes. Add orzo; cook 2 minutes, stirring occasionally. Add wine; cook 1 minute or until liquid almost evaporates. Add 1 cup warm stock to pan; cook 3 minutes or until liquid is absorbed. Add remaining stock, 1 cup at a time, stirring occasionally until each portion is absorbed before adding more. Remove pan from heat; stir in parsley, 3 tbsp chives, 1/4 cup Parmesan, salt and 1/4 tsp pepper.

3. Heat a large nonstick skillet over medium. Add remaining 1 1/2 tsp oil to pan; swirl to coat. Crack eggs into pan; cook 2 minutes. Cover and cook 2 more minutes or until desired degree of doneness. Divide orzo mixture among 4 bowls; top each serving with an egg. Sprinkle evenly with remaining 1 tbsp chives, remaining Parmesan, remaining 1/8 tsp pepper, and lemon rind.

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