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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 4 |
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This recipe was found on the internet . Ingredients:
1 head garlic |
8 sage leaves |
1/8 teaspoon salt |
9 cups water |
1/8 teaspoon ground pepper |
4 eggs |
4 slices french bread |
4 tablespoons gruyere cheese, grated |
Directions:
1. Peel all the cloves of garlic.
2. In a large sauce pan put all except 1 of the cloves (unchopped) along with the sage, salt & water. Brink to a boil & simmer for 20 minutes.
3. Remove garlic cloves & discard the sage. Crush the garlic & return it to the sauce pan, & add the pepper.
4. Simmer for another 2 minutes, then poach the eggs in the soup.
5. Meanwhile, rub the slices of bread with the remaining garlic clove & toast them in the oven.
6. When one side is toasted, put a tablespoon of Gruyere on the UNTOASTED side of each of the slices & then toast that side also.
7. In each of 4 bowls, put a piece of toast with cheese, put an egg on top of the cheese, & then the soup is served on top of that.
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