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.
- 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
- 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.