*Courtesy of Bon Appetit Mag* Thanks Guys!
There is NOTHING in the world better than a poached egg dripping all over your meal. It would make even horrible dishes delicious again. And if you haven’t had meat or an egg in over 4 months….IMAGINE the HEAVEN! I ran 6 miles today so I could eat this, and I will be finishing it off with coconut and chocolate chip cookies. If I actually find a few more minutes tonight, I will be finishing the behind the curtain work on the tags, categories, and all that other ish.

Ingredients
- 6 large eggs
- 5 chicken broth (I used homemade duck stock)
- 1 tablespoon olive oil
- 8 slices thick-cut bacon, got mine from a nice farmer in Denver, NC
- 2 cups thinly sliced leeks
- 2 cups arborio rice
- 3/4 cup dry white wine
- 3 tablespoons finely chopped fresh Italian parsley
Preparation
-
Heat oil in heavy large saucepan over medium heat. Add bacon and cookuntil almost crisp. Add leeks. Saute for another minute. Add rice and let brown for 7 minutes, stirring constantly.
- Stir in wine and cook until wine is mostly gone.
- Add chicken/duck/whatever stock/broth and let simmer, stirring occasionally, until rice is nearly opaque and soft, with the tiniest white center. Maybe 10-20 minutes.
- Top with parsley and poached eggs.
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