A couple of days ago I found myself in the throes of an idea. One Sunday later I managed to extricate myself through brunchery.
1 package of orzo pasta
4 oz of diced pancetta
1/2 large sweet onion diced
1 1/4 quart chicken stock
3 or 4 Calabrian chiles minced
1/2 cup grated parmesan cheese
large handful of Italian parsley chopped
6 large eggs
4 tbs butter
Panko bread crumbs
1/4 cup pine nuts
Preheat oven to 375
Simmer chicken stock over medium heat (I added parmesan rinds to mine) and reserve warm. In a deep saute pan crisp up the pancetta over medium-high heat. Remove pancetta and reserve on a paper towel lined plate. Add diced onion to pancetta fat, (don’t forget to salt and pepper) and sautee until onion is transcluscent. Add the orzo to pan and toast the pasta, keeping it moving with wooden spoon, until it smells slightly nutty. Begin adding the warm chicken stock in three or four batches, only adding more as the previous broth has been absorbed into the pasta. Continue adding broth until the pasta is slightly slightly chewier than al dente. Remove from heat and stir in butter, pancetta, chiles, parmesan, and parsely.
Butter a casserole dish and add the orzo mixture. Using the bottom of a ladle make six depressions in the orzo and break an egg into each divot. Make sure to salt and pepper each egg. Bake in the over for 15 minutes or until egg white has gotten opaque but the yolks are still runny.
To serve use a large spoon to scoop gently under each egg. You can also make these in indivudual baking dishes. If you do, don’t forget that the dishes will be scaldingly hot when you serve.
I mixed toasted pine nuts and breadcrumbs with some chopped parsely and grated parmesan and topped the perimeter of each egg once it was out of the oven.