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Categories:Viewed: 33 - Published at: 6 years ago
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
Method
- Toast and cube the bread.
- Chop the parsley.
- Heat the olive oil in a heavy bottomed sauce pot over medium heat.
- Add the garlic and pepper flakes and cook for 2 minutes.
- Add the bread cubes and stir until the bread absorbs the oil (about 30 seconds).
- Add the stock and parsley.
- Bring to a low simmer and cook for 6 minutes.
- 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.
- Cover the pot and poach the eggs for 3 minutes (or to your liking).
- 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.
- Sprinkle each bowl with a little grated parmesan cheese and ground pepper.
- Enjoy!
