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.
In a separate large soup or stock pot, heat the chicken stock until it is almost boiling. Add the lemon zest and juice.
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.
Season to taste with salt and pepper.
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.