Bread, Egg and Garlic Soup

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.

• Ready In: 24 mins
• Serves: 2
• Yields: 3 cups

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

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!