8

large

eggs

12

cups

chicken stock

6

Tbs

fresh lemon juice

lemon zest from one lemon

8

egg yolks -- lightly beaten

salt -- to taste

white pepper -- to taste

1

cup

cooked rice

8

thin lemon slices

8

toasted baguette slices

1

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.

2

In a separate large soup or stock pot, heat the chicken stock until it is almost boiling. Add the lemon zest and juice.

3

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.

4

Season to taste with salt and pepper.

5

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.

Serving size: 1/6 of a recipe (23.1 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.