Bacon-and-Egg Soup

• 1/2 pound slab or thick-cut bacon, cut into 1/4-inch cubes
• 4 slices rustic Italian bread, cut into 1/2-inch cubes
• 2 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper
• 2 cloves garlic, smashed
• 3 cups low-sodium chicken broth
• 1 1/4 cups grated parmesan cheese, plus 1 small piece rind
• 4 tablespoons torn fresh parsley
• 4 large eggs

1. Preheat the oven to 375.
2. Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes.
3. Transfer to a paper-towel-lined plate with a slotted spoon, then discard all but 2 tablespoons drippings from the pot.
4. While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper.
5. Bake until golden and crisp, about 8 minutes.
6. Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes.
7. Add the broth, 1 1/2 cups water, the parmesan rind and 2 tablespoons parsley; season with salt and pepper.
8. Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.
9. Adjust the heat so the broth is barely boiling.
10. One at a time, crack each egg into a small bowl and gently slip into the broth.
11. Poach until just set, about 2 minutes.
12. Transfer the eggs with a slotted spoon to individual soup bowls.
13. Stir 1 cup parmesan and the remaining 2 tablespoons parsley into the broth and season with salt and pepper.
14. Ladle the broth into the bowls and top with the croutons, bacon and the remaining 1/4 cup parmesan.
15. Per serving: Calories 555; Fat 40 g (Saturated 15 g); Cholesterol 275 mg; Sodium 1,374 mg; Carbohydrate 12 g; Fiber 1 g; Protein 29 g
16. Photograph by Antonis Achilleos

bacon, italian bread, extravirgin olive oil, kosher salt, garlic, lowsodium, parmesan cheese, parsley, eggs

Taken from www.foodnetwork.com/recipes/food-network-kitchens/bacon-and-egg-soup-recipe.html (may not work)