Bacon and leeks. One of my favorite combinations of flavors – whether that’s baked into a quiche or tart with Gruyere or mixed into a creamy risotto. Here, I added wild mushrooms, which gave it an extra nutty flavor once they browned in the bacon fat. I also added a few grates of nutmeg, because it goes so well with leeks.
The photos don’t do this dish justice. And word to the wise, don’t skimp on the bacon. Use the thick, butcher-shop kind for the best flavor.
I told you I had more runny-egg dishes up my sleeve…
Adapted from Bon Appetit.
- 6 large eggs
- 5 cups low-salt chicken broth
- 1 tablespoon olive oil
- 4 oz shiitake mushrooms, thinly sliced
- 6 slices thick-cut bacon, cut crosswise into 1/2-inch pieces
- 2 cups thinly sliced leeks (white and pale green parts only; about 2 large)
- 1 1/2 cups arborio rice or medium-grain white rice (about 10 ounces)
- 3/4 cup dry white wine
- 3 tablespoons finely chopped fresh Italian parsley
- 1 tablespoon butter
- 2 tablespoons finely grated Parmesan cheese
- Fresh Italian parsley leaves (for garnish)
- Additional finely grated Parmesan cheese (for garnish)
Bring large skillet of water just to simmer over medium-low heat. Sprinkle water with salt. Working with 1 egg at a time, crack into small bowl and slide egg into simmering water. Cook eggs until whites are cooked through but yolks are still runny, 3 to 4 minutes. Using slotted spoon, carefully transfer poached eggs to medium bowl filled with ice water. DO AHEAD Eggs can be made up to 1 day ahead. Cover and refrigerate in same bowl of ice water.
Bring broth to simmer in medium saucepan; cover to keep warm.