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1.
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In a pot of gently simmering water, poach 8 eggs. Best to do this in batches of 4. I like them best when the yolks are somewhat soft but not runny. Remove the eggs to a shallow dish filled lukewarm water.
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2.
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In a separate large soup or stock pot, heat the chicken stock until it is almost boiling. Add the lemon zest and juice.
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3.
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Temper the egg yolks by adding just a bit of hot stock to the yolks and stir together. Then gradually, stir the yolks into the stock. Reduce the heat immediately. Add the cooked rice.
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4.
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Season to taste with salt and pepper.
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5.
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Spoon into individual bowls, and float the toasted baguette slice in the soup. Take a poached egg, use a paper towel to blot the excess water, and place on top of the baguette slice. And finally garnish with a lemon slice.
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