| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Spanish | Soup | 1 | Servings |
INGREDIENTS
| 12 | Cloves garlic | |
| 1 | oz | Jamon serrano |
| 4 | c | Water |
| 4 | oz | Bread cubes |
| 1 1/2 | ts | Paprika |
| 1/4 | c | Olive oil |
| 2 | Eggs | |
| Salt and pepper, to taste |
INSTRUCTIONS
Peel garlic and cut into large chunks. Heat oil in a saucepan. When oil is hot add garlic and bread cubes and saute until lightly browned. Add water, salt, pepper and paprika and simmer covered for 5-10 minutes until bread looks like it is dissolving. Crack two eggs into the soup (DO NOT STIR) allow the eggs to poach until they are set (about 4 minutes). stir slightly and serve. An alternative way to serve is to put the soup in oven safe dishes and crack an egg into each dish. Place the dishes in the oven and bake until the eggs are set. Posted to MC-Recipe Digest V1 #661 by "Charles A. Weddle" <weddlec@surfline.ne.jp> on Jul 09, 1997
A Message from our Provider:
“Jesus: All roads lead to tragedy – except one”