Total Time
24mins
Prep 10 mins
Cook 14 mins

This is comfort food at its finest. It’s a warm, simple and easy dish that can be enjoyed for breakfast, lunch or dinner. It is also a great way to use up day old bread. The key to this soup is to have everything prepped before you start cooking because it comes together really fast.

Ingredients Nutrition

Directions

  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!