Bacon Leek Risotto with Poached Egg

Tonight is Wednesday night, the middle of a crazy week and an evening that I always look for something quick and easy to cook because of my love for the show Modern Family and the Wednesday night ABC line-up. My goal is to be on the couch, kitchen cleaned and belly full by 8pm which is always a struggle since my husband doesn’t normally get home until around 7pm.

Tonight I tried a new recipe from my Bon Apetit magazine. It’s no secret that Bon Apetit is my favorite magazine (no they are not paying me to say that). Each month when it comes in the mail is my favorite day and I spend the rest of the evening combing through it and earmarking the pages of recipes that I cannot wait to try. This time it was the bacon leek risotto with a poached Bacon and Leek Risotto with Poached Eggegg.

This is the image from the Bon Apetit website. It looks beautiful, light, comforting and a bit intimitating. I’ve never made a poached egg before. Yes, I admit it. I always order them at restaurants, but have never gotten the nerve to try it myself. Tonight was the night.

First I made the risotto. The secret to risotto is constant stirring of the rice and slowly adding the liquid to create a creamy, smooth texture. I set the finished risotto on low heat and filled a fry pan with about 4 inches of water and brought it to a light simmer. The recipe called for it to be over medium low heat and be prepared, it took forever! I’m talking half an hour and I even turned up the heat to medium when I got impatient. Make sure the simmer is bubbling, but not a rolling boil. I cracked the egg into a small bowl before pouring it into the water and slowly the egg began to take shape. It takes about 4-5 minutes per egg and I did cook both eggs at once, putting them in the water one after the other. I only cooked up 2 eggs since there were only two of us. I’d say cook as many as you have people. I used a slotted spoon to turn the egg over as it began to cook, about 2 minutes in and dusted it with salt and pepper immediately after taking it out of the water. Also, the water will have bits of scummy egg parts floating in it, that is completely normal.

Here is what my dish looked like:

I nervously put my fork into the egg, terrified that it would be too solid and this is what I found:

Yup, that ooey runny goodness! The egg was perfect and the dish was amazing. I can’t wait to make poached eggs again. In fact, my husband and I agreed that I make poached eggs better than fried eggs, and I’ve been attempting to make good fried eggs for years. Needless to say, aside from the water boiling waiting time, this dish took about 45 minutes and I only had to chop 2 leeks and some bacon to prep. This one is a keeper.

So tell me, am I the only one afraid of the poached egg?

You can find the recipe in the March 2011 Bon Appetit or online here. Also, here is the recipe I pulled from the Bon Appetit website:

Bacon Leek Risotto with Poached Egg


  • 6 large eggs
  • 5 cups low-salt chicken broth
  • 1 tablespoon olive oil
  • 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. Heat oil in heavy large saucepan over medium heat. Add bacon and cook until crisp, stirring occasionally. Using slotted spoon, transfer bacon to paper towels to drain. Add leeks to drippings in pan; cook until soft but not brown, stirring often, 4 to 5 minutes. Transfer 2 generous tablespoonfuls leeks to small bowl; reserve for garnish. Add rice to pan; stir 1 to 2 minutes. Add wine; stir until absorbed, about 2 minutes. Add 1D2 cup warm broth to saucepan; stir until broth is absorbed. Repeat adding broth and stirring until rice is tender but still firm to bite and sauce is creamy, stirring almost constantly, about 23 minutes total. Add bacon, chopped parsley, butter, and 2 tablespoons cheese. Season to taste with salt and freshly ground black pepper.
  • Meanwhile, heat poached eggs in medium skillet of simmering water just until heated through, 1 to 2 minutes.
  • Divide risotto among 6 bowls. Top risotto in each bowl with poached egg. Sprinkle egg with salt and pepper. Sprinkle with parsley leaves, additional cheese, and reserved leeks.

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