Bread, Egg and Garlic Soup |
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Prep Time: 10 Minutes Cook Time: 14 Minutes |
Ready In: 24 Minutes Servings: 8 |
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This is comfort food at its finest. It’s a warm, simple and easy dish that can be enjoyed for breakfast, lunch or dinner. It is also a great way to use up day old bread. The key to this soup is to have everything prepped before you start cooking because it comes together really fast. Ingredients:
1 tablespoon olive oil |
4 garlic cloves, pressed (or finely chopped) |
1/8 teaspoon hot pepper flakes |
2 slices whole wheat bread, darkley toasted and cut into 1 inch cubes |
2 cups low sodium chicken broth |
1 tablespoon fresh parsley, chopped |
2 eggs |
salt and pepper |
grated parmesan cheese or romano cheese |
Directions:
1. Toast and cube the bread.
2. Chop the parsley.
3. Heat the olive oil in a heavy bottomed sauce pot over medium heat.
4. Add the garlic and pepper flakes and cook for 2 minutes.
5. Add the bread cubes and stir until the bread absorbs the oil (about 30 seconds).
6. Add the stock and parsley.
7. Bring to a low simmer and cook for 6 minutes.
8. Crack the eggs into seperate small ramekins. Sprinkle a little salt and pepper on top of each egg and gently add them to the soup.
9. Cover the pot and poach the eggs for 3 minutes (or to your liking).
10. To serve, place one poached egg in a bowl and cover with 1/2 of the bread and broth - keep in mind the egg will continue to cook once in the bowl.
11. Sprinkle each bowl with a little grated parmesan cheese and ground pepper.
12. Enjoy!
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