| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
Mexican |
Soups/stews, Cheese/eggs, Mexican, Garlic |
4 |
Servings |
INGREDIENTS
| 4 |
sl |
Firm white bread |
| 4 |
c |
Stock |
| 1 |
tb |
Butter |
| 1 |
|
Bay leaf |
| 1 |
tb |
Olive oil |
| 1 |
ts |
Lemon juice |
| 4 |
|
Cloves garlic, minced |
| 4 |
|
Eggs |
INSTRUCTIONS
Serves 4
Trim crusts from bread, dice. Cook bread cubes and garlic in butter and
oil over medium-high heat until cubes are golden. Remove and keep warm.
Combine stock, bay leaf and lemon juice in same pan. Bring to a simmer over
medium heat. Break eggs, one at a time into a saucer and slip into hot
broth. Poach until whites are set but yolks are still liquid (4 minutes).
With a slotted spoon, carefully transfer each egg to a warm soup bowl.
Ladle broth over eggs and sprinkle with croutons. Makes 6 cups.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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