In soup, the place is the place. Add fried or boiled eggs to your favorite soup (or boil an egg right in the soup at the end of cooking) or do it with ribollita, Tuscan bread and vegetable soup, adding bacon, eggs and Italian bread to it. друзьями: 
Time:25 minutes Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 4 eggs of category CO
- 3 tbsp. chicken broth
- 2 tbsp. l olive oil
- Salt and ground pepper
- 2 crushed cloves of garlic
- 4 tbsp. l torn fresh parsley
- 1 and 1/4 Art. grated Parmesan cheese, plus 1 small slice crusts
- 225 gr. diced 0.5 cm. bacon (whole or chopped into thick slices)
- 4 diced 0.5 cm. Slices of rustic Italian of bread
Recipes with similar ingredients: bacon, Italian bread, cheese parmesan, garlic, parsley, eggs
Recipe preparation:
- Preheat the oven to 190 ° C. In a medium-sized saucepan on medium heat fry the bacon to make it crispy, about 7 min Place the slotted spoon on a paper-covered plate. towel, then pour the melted fat, leaving 2 tbsp. l Until bacon is fried, on a baking sheet mix bread with olive oil, salt it and pepper. Bake until the bread turns golden and crispy, about 8 min.
- Put the garlic in the pan and sauté until golden brown 1-2 min Pour in the broth, 1.5 tbsp. water, put a crust of parmesan and 2 Art. l parsley. Salt and pepper. Cover and bring to a boil, then reduce heat and simmer at low boil 10 min. Adjust the heat so that the broth is barely boiling. One by one break the eggs into a small bowl and carefully pour into the broth. Cook until the egg has set, about 2 minutes. Lay eggs slotted spoon in soup plates. Add to the broth 1 tbsp. parmesan and the remaining 2 tbsp. l parsley, salt and pepper. Pour the soup over plates. Serve with crackers, bacon and the remaining 1/4 tbsp. cheese Parmesan.
