| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs |
French |
|
1 |
Servings |
INGREDIENTS
| 4 |
tb |
Olive oil |
| 4 |
|
Cloves garlic; put through a garlic press |
| 8 |
c |
Chicken stock; preferably homemade, or bestquality lowsodium canned broth |
|
|
Salt |
|
|
Freshly ground black pepper |
| 1/2 |
bn |
Fresh mint; leaves only, coarsely chopped |
| 6 |
|
Thick slices French bread; crust removed and cut into 3/4inch cubes |
| 3 |
lg |
Eggs; lightly beaten |
| 6 |
|
Sprigs fresh mint; for garnish |
|
|
Lime wedges; for garnish |
INSTRUCTIONS
TOO HOT TAMALES SHOW #TH6211
In a medium saucepan, heat 1 tablespoon of the olive oil over mediumlow
heat. Add the garlic and cook, stirring frequently, until golden. Do not
allow it to burn. Add the chicken stock, 1/2 teaspoon salt, and 1/4
teaspoon pepper. Increase the heat to mediumhigh and bring the mixture to a
simmer. Add the mint leaves and remove the pan from the heat. Cover the pan
and let the mixture steep for 30 minutes, stirring 2 or 3 times.
Meanwhile, preheat the oven to 375 degrees. Place the bread cubes in a bowl
and pour the remaining 3 tablespoons of oil over them. Add a pinch each of
salt and pepper and toss well. Spread the bread out on a baking sheet and
bake for 10 to 15 minutes, or until golden and crisp. Strain the
mintinfused mixture into a clean saucepan and bring the mixture to a boil
over mediumhigh heat. Drizzle the eggs over the boiling liquid and stir
gently for 1 minute to cook them. Place some of the toasted croutons in the
bottom of each of 6 soup bowls, preferably earthenware, and ladle the hot
soup over the top. Garnish each bowl with a sprig of mint and a wedge of
lime and serve.
Yield: 6 servings
Posted to recipelu-digest by molony <molony@scsn.net> on Mar 13, 1998
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