Bacon and Egg Soup

Tim was very leary about this one, but it turned out that we did like it.  I cut the recipe in half because it is not the kind of meal that you can have leftovers from. 

This is also from the Food Network Cookbook.  So, I used:
1/4 lb. bacon- cut into 1/4 inch cubes (realistically mine were more like 1/2 inch)
2 slices Italian bread, cut into 1/2 inch cubes
1 T olive oil
salt and pepper (as with most of the recipes I make, I think they wanted too much salting.  This recipe didn't need any extra salt in my opinion because the bacon was salty and so is the Parmesan Cheese.
1 clove garlic, smashed
1 1/2- 2 cups chicken broth
3/4 cup parmesan cheese, plus 1 small piece rind. I didn't have any rind.
2 T torn fresh parsley
2 eggs




This is what it looked like in the cookbook.



Ingredients 

Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes.  Transfer to a paper towel-lined plate with a slotted spoon, then discard all but 2 T drippings from the pot.  While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper (I would just use pepper).  Bake until golden and crisp, about 8 minutes.

Add the garlic to the bacon drippings and cook until slightly golden, 1-2 minutes.  Add the broth, 3/4 cup water, the parmesan rind (which I didn't have) and 1 T parsley.  Season with salt and pepper.  (again I would just use pepper- it gets too salty).  Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.

 

I like to fresh grate my Parmesan.  I just use a microplane grate it over a plate.  Only takes a little bit of time and is nice and fresh.

Adjust the heat so the broth is barely boiling.  One at a time, crack each egg into a small bowl and gently slip into the broth.  Poach until just set, about 2 minutes.  Transfer the eggs with a slotted spoon to individual soup bowls.  Stir 1/2 cup parmesan and the remaining 1 T parsley into the broth and season with salt and pepper.  Really?  More salt?  I don't think so. Ladle the broth into the bowls and top with the croutons, bacon and the remaining 1/8 cup parmesan. 

My own finished product- not bad if I do say so myself.