Breakfast Soup Aka Bacon And Egg Soup Recipes

Steps:

• Preheat the oven to 375. 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 tablespoons 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. Bake until golden and crisp, about 8 minutes.
• Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes. Add the broth, 1 1/2 cups water, the parmesan rind and 2 tablespoons parsley; season with salt and pepper. Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.
• 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 cup parmesan and the remaining 2 tablespoons parsley into the broth and season with salt and pepper. Ladle the broth into the bowls and top with the croutons, bacon and the remaining 1/4 cup parmesan.

Steps:

• Beat eggs and milk in bowl with whisk or fork.
• add salt and pepper.
• Melt butter in sauce pan on low to medium heat.
• pour eggs and milk into sauce pan and turn to high.
• Stir occasionally to blend in butter and keep contents on bottom from burning.
• Bring mixture to boiling point and reduce heat to medium.
• The egg soup will start to thicken and become lumpy.
• Leave on medium for about 1-2 minutes stirring to prevent burning.
• Turn off stove and let sit for another 2 minutes to finish
• thickening.
• Serve in bowl with toasted buttered bread.