Bread, Egg And Garlic Soup

Total Time: 24 mins Preparation Time: 10 mins Cook Time: 14 mins

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

Recipe

• 1 toast and cube the bread.
• 2 chop the parsley.
• 3 heat the olive oil in a heavy bottomed sauce pot over medium heat.
• 4 add the garlic and pepper flakes and cook for 2 minutes.
• 5 add the bread cubes and stir until the bread absorbs the oil (about 30 seconds).
• 6 add the stock and parsley.
• 7 bring to a low simmer and cook for 6 minutes.
• 8 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.
• 9 cover the pot and poach the eggs for 3 minutes (or to your liking).
• 10 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.
• 11 sprinkle each bowl with a little grated parmesan cheese and ground pepper.
• 12 enjoy!