Garlic Soup with Poached Eggs |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 medium head of garlic, cloves peeled and thinly sliced |
3 tablespoons olive oil |
8 (1/2-inch-thick) baguette slices |
1 quart chicken stock or broth |
1/2 teaspoon dried hot red pepper flakes |
4 large eggs |
1/2 cup packed small fresh cilantro sprigs |
4 lime wedges |
Directions:
1. Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.
2. Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
3. Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
4. Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.
5. Cooks& note: ·The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.
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