Bacon-And-Egg Soup
Serves: 5
Citlalli Gibson
1 January 1970
Based on User reviews:
49
Spice
47
Sweetness
54
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
2 tbsps
Extra-Virgin Olive Oil2 cloves
Garlic (smashed)3 cups
Chicken Broth (low-sodium)4 tbsps
Parsley (torn fresh)4 large
EggDirections:
1
Preheat the oven to 375
2
Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes
3
Transfer to a paper-towel-lined plate with a slotted spoon, then discard all but 2 tablespoons drippings from the pot
4
While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper
5
Bake until golden and crisp, about 8 minutes
6
Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes
7
Add the broth, 1 1/2 cups water, the parmesan rind and 2 tablespoons parsley; season with salt and pepper
8
Cover and bring to a boil, then reduce to a simmer and cook 10 minutes
9
Adjust the heat so the broth is barely boiling
10
One at a time, crack each egg into a small bowl and gently slip into the broth
11
Poach until just set, about 2 minutes
12
Transfer the eggs with a slotted spoon to individual soup bowls
13
Stir 1 cup parmesan and the remaining 2 tablespoons parsley into the broth and season with salt and pepper
14
Ladle the broth into the bowls and top with the croutons, bacon and the remaining 1/4 cup parmesan
15
Photograph by Antonis Achilleos