Leek Orzo with Poached Egg

Ingredients

4

Naturegg Omega 3 shell eggs

1 l

chicken stock

500 g

orzo

1

leek

1

clove of garlic, chopped

3.5 tbsp / 50 g

butter

1 sprig

fresh dill

2 tbsp / 30 ml

tumeric

1 tsp / 5 ml

vinegar

1

lemon

1/2 cup / 80 g

mascarpone

300 g

smoked salmon (optional)

Directions

1. Place half of the butter in a large saucepan over medium heat, cook the leek and minced garlic until soft.

2. Season with salt and pepper, then add the orzo and chicken broth. Cook over medium-high heat, stirring every 2-3 minutes until the orzo has absorbed the liquid.

3. Add the remaining butter, mascarpone, lemon zest, chopped dill and mix well.

4. In a second saucepan, add about 1.5 liters of water and the turmeric. Bring to a simmer over medium heat, season with salt and a touch of white vinegar. Break a Naturegg Omega-3 into a small dish. Holding the dish just above simmering water, gently slip the Naturegg Omega-3 into the water. Cook one egg at a time in simmering water until the white is set and the yolk is cooked as desired, for 3 minutes.

5. Remove eggs with a slotted spoon and drain well.

6. For plating, put a nice ladle of orzo on a plate and place the poached egg with turmeric in the middle of the dish.

8. Finish with dill leaves and lemon zest to compliment the dish.

Tips

1. Before adding the poached egg to the orzo, add slices of smoked salmon to form a nest and elevate the recipe.