baconFile 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