Bacon-and-Egg Soup

Name: Bacon-and-Egg Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 4 larges eggs; 2 cloves garlic, smashed; 4 servings Kosher salt and freshly ground pepper; 710 milliliters low-sodium chicken broth; 2 Tbsps extra-virgin olive oil; 296 milliliters grated parmesan cheese, plus 1 small piece rind; 4 Tbsps torn fresh parsley; 4 slices rustic Italian bread, cut into 1/2-inch cubes; 227 grams or thick-cut bacon, cut into 1/4-inch cubes

You can never have too many main course recipes, so give Bacon-and-Egg Soup a try. This recipe makes 4 servings with 627 calories, 29g of protein, and 50g of fat each. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, torn parsley, kosher salt and pepper, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. Autumn will be even more special with this recipe. From preparation to the plate, this recipe takes around 25 minutes.

Instructions

Preheat the oven to 37

Equipment you will use

Oven

Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes.

Ingredients you will need

Bacon

Equipment you will use

Pot

Transfer to a paper-towel-lined plate with a slotted spoon, then discard all but 2 tablespoons drippings from the pot. While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Bread Cubes

Olive Oil

Bacon

Equipment you will use

Slotted Spoon

Baking Sheet

Pot

Bake until golden and crisp, about 8 minutes.

Equipment you will use

Oven

Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes.

Ingredients you will need

Bacon Drippings

Garlic

Add the broth, 1 1/2 cups water, the parmesan rind and 2 tablespoons parsley; season with salt and pepper. Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.

Ingredients you will need

Salt And Pepper

Parmesan

Parsley

Broth

Water

Beef

Adjust the heat so the broth is barely boiling. One at a time, crack each egg into a small bowl and gently slip into the broth. Poach until just set, about 2 minutes.

Ingredients you will need

Broth

Egg

Equipment you will use

Bowl

Transfer the eggs with a slotted spoon to individual soup bowls. Stir 1 cup parmesan and the remaining 2 tablespoons parsley into the broth and season with salt and pepper. Ladle the broth into the bowls and top with the croutons, bacon and the remaining 1/4 cup parmesan.

Ingredients you will need

Salt And Pepper

Croutons

Parmesan

Parsley

Bacon

Broth

Egg

Soup