Eggs in Orzo

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             FOOD FUNNY
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Rosemary Zwick gives the ol' Worldwide Recipes Groan-O-Meter a workout with this one:

Roger Winslow was very thin because he was so afraid to spend money for
food. He looked forward to the day when his grandfather would die and
leave him a fortune. The grandfather died but all he left Roger was a
cookie. They came to Roger looking for the fortune but couldn't find it
because it had disappeared into thin heir.

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             TODAY'S RECIPE
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I'm one of those people who would gladly eat pasta at every meal, given
half a chance, so this dish appeals to me on several levels. Use any
small pasta shape for this satisfying breakfast or brunch item.

Eggs in Orzo

1-1 1/2 cups (250-375 ml) orzo or other small pasta shape, cooked according to package directions and drained
4-6 eggs
Salt and freshly ground pepper to taste
Freshly grated Parmesan cheese for garnish
Chopped fresh herb such as basil, parsley, or chives for garnish

Divide the cooked orzo between 4 to 6 lightly greased ramekins or small
gratin dishes, or place in a single greased baking dish. Form
indentations with the back of a spoon and break one egg into each
indentation. Season with salt and pepper and bake in a preheated 350F
(180C) oven until the whites of the eggs are set, about 15 minutes.
Garnish with Parmesan cheese and fresh herb and serve immediately.
Serves 4 to 6.
Received on Wed Jan 30 19:20:37 2008