File this recipe under those that sound odd, but taste good. I was a little timid to try bacon and egg soup, but I was more curious. I'd had egg in soup (egg drop soup, yum) and bacon in plenty of bowls, but the thought of the two together in a bowl of soup was a bit surprising. And what a good surprise it turns out to be.
While you could eat it for breakfast, I like it more as a hearty soup or breakfast-for-dinner dish. It's warm and hearty and makes for a fun family dinner.
The following recipe is adapted from Food Network Magazine.
Bacon and Egg Soup
- 1/2 pound bacon, chopped
- 4 slices Italian bread, cubed
- 2 tablespoons olive oil
- salt and pepper
- 2 cloves garlic, chopped
- 3 cups chicken broth
- 1 1/4 cups grated Parmesan cheese, plus 1 small piece of the rind
- 4 large eggs
Cook the bacon until crisp, then transfer to a paper-towel lined plate. Keep 2 tablespoons of the drippings.
While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper. Bake until golden and crisp in an oven preheated to 350.
Cook garlic in a large pot with the bacon drippings for 1-2 minutes.
Add the broth, 1 1/2 cups of water, and the cheese rind. Season with salt and pepper.
Bring to a boil, then reduce to a simmer and cook for 10 minutes with a lid on the pot .
One at a time, crack each egg into a small bowl and gently slip into the broth. Poach to your desired level of doneness, then place each egg into a soup bowl.
Stir 1 cup of the Parmesan into the broth, then ladle it into the bowls.
Top with the croutons, cooked bacon, and remaining cheese.
Image via Lara604/Flickr