Fry a chopped shallot and a crushed clove of garlic for a few minutes. Add orzo, stir to coat with the oil, then pour
in chicken stock to cover the orzo by about half a cm. Simmer for 12 minutes, until the orzo is just cooked and the stock
mostly absorbed. Add a little more stock if it dries out too quickly. Stir in a good handful of grated sharp cheddar cheese
until melted. Meanwhile poach smoked haddock fillets until just cooked, drain and keep warm. At the same time, poach
a couple of eggs until cooked and the yolks are still runny. To serve, spoon the orzo into warm bowls, top with
the smoked haddock and a poached egg, and garnish with chopped chives and a grind or two of black pepper.