ORZOTTO WITH FRIED EGGS ENJOY DAN:

                          ORZOTTO WITH FRIED EGGS by CHEF DAN:

Serves 4

INGREDIENTS:

4-cups chicken broth

1-tablespoon butter

2-tablespoons olive oil

1-onion, chopped

1-leek, chopped

1-cup orzo

1/3-cup white wine

1/4-cup fresh snipped chives, chopped

1/2-cup Parmesan cheese, shaved & divided

Salt & pepper to taste

4 eggs

1-teaspoon lemon rind, grated

DIRECTIONS:

1.   With a mandolin slice lemon peel.

2.   Bring stock to a simmer over medium-heat.

3.   Heat butter, 1-1/2 tablespoons in a skillet over medium-high heat & when sizzling.

4.   Add onion & leek and sauté for 10 minutes.

5.   Add orzo, cook 2 minutes, stirring occasionally.

6.   Add wine; cook 1 minute until liquid evaporates.

7.   Add 2/3-cup warm broth to the skillet.

8.   Add remaining broth 2/3-cup at a time, stirring occasionally until each portion is absorbed before adding more.

9.   Remove skillet from the heat, & stir in 3 tablespoons chives, 1/4-cup shaved Parmesan.

10  Heat remaining oil in another  skillet over medium-heat when sizzling.

11  Crock eggs into the skillet, cook 2 minutes.

12  Cover & cook 2 minutes more.

13  Divide orzo mixture among 4 bowls

14  Top each with an egg.

15  Sprinkle evenly with remaining chives & remaining Parmesan, black pepper & lemon rind.

ENJOY DAN:                                                              FOOD FOR THE SOUL!!