Dinner Tonight: Provencal Fried Egg Soup

Name: Dinner Tonight: Provencal Fried Egg Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters thinly sliced or baby spinach; 4 slices baguette or other sturdy, European-style loaf; 1 liters chicken stock; 4 eggs; 1 leave Small handful sage; 2 bunches green garlic shoots or 4 garlic cloves, thinly sliced; 3 Tbsps olive oil; 4 servings Salt and pepper

Dinner Tonight: Provencal Fried Egg Soup is a dairy free and vegetarian main course. One portion of this dish contains roughly 18g of protein, 20g of fat, and a total of 376 calories. This recipe serves 4. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up eggs, baguette, chicken stock, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is perfect for Autumn.

Instructions

Bring the stock to a simmer in a soup pot, then add the garlic and sage. Simmer for about five minutes, then check for seasoning. Salt and pepper as needed.

Ingredients you will need

Salt And Pepper

Seasoning

Garlic

Stock

Sage

Soup

Equipment you will use

Pot

In the meantime, heat the olive oil in a skillet and fry the eggs gently until the white is set but the yolk is still a bit runny. Season generously with salt and pepper. The eggs can be fried ahead of serving.

Ingredients you will need

Salt And Pepper

Olive Oil