TOMATO SOUP WITH POACHED EGG  
 
  SERVINGS: 4  

PREP TIME: 25 mins

COOK TIME:

 

 

 
 
INGREDIENTS
 
Fresh GourmetŪ Cheese & Garlic Premium Croutons, or any other flavor
3 tbsp extra-virgin olive oil
2 cups 1/2-inch cubes day-old Italian bread (crusts removed)
Kosher salt and freshly ground black pepper
2-3 slices thick-cut lean bacon, cut into 1/8-inch dice
1/2 cup minced onion
1 garlic clove, minced
1/4 - 1/2 tsp crushed red pepper flakes
2 cans (28 oz each) plum tomatoes with their juice
4 medium or large eggs
1 tbsp minced fresh flat-leaf parsley
Freshly grated Parmigiano-Reggiano cheese



  DIRECTIONS
 
Heat the oil in a large, wide, heavy saucepan over medium heat. When the oil is hot enough to sizzle a bread cube, add all the bread cubes and saute until golden, about 3 mins. With a slotted spoon, transfer to a medium bowl and sprinkle with salt and a grinding of pepper. Set aside.

Discard the oil in the pan and wipe the pan dry with a paper towel. Add the bacon to the pan and cook, stirring, over medium heat for 2 minutes. Add the onion, reduce the heat to medium-low and saute until golden, about 5 mins. Stir in the garlic and red pepper flakes and saute for 1 min more.

Place a food mill over the saucepan and puree the tomatoes and their juices directly into the pan. (Or, if you do not have a good mill, puree in a food processor and press through a strainer, using a rubber spatula

Just before serving, break the eggs one at a time into a cup and slip them into the simmering soup, distributing them evenly. Cover and cook until the whites are set and the yolks are cooked to the desired doneness, 8 to 10 mins.

Distribute Fresh GourmetŪ Cheese & Garlic Croutons or any other flavor among four soup bowls. Carefully ladle the eggs into the bowls, then ladle the soup on top. Top each serving with some of the parsley and cheese and serve.