1 Picture
Ingredients
- 1 medium head of garlic, cloves peeled and thinly sliced
- 3 tablespoons olive oil
- 8 (1/2-inch-thick) baguette slices
- 1 quart chicken stock or broth
- 1/2 teaspoon dried hot red pepper flakes
- 4 large eggs
- 1/2 cup packed small fresh cilantro sprigs
- 4 lime wedges
Details
Servings 4
Adapted from epicurious.com
Preparation
Step 1
Cook garlic in oil in a deep 10-inch heavy skillet over low heat, stirring occasionally, until tender and pale golden, 8 to 10 minutes. Transfer garlic to a bowl with a slotted spoon. Add bread slices to skillet and cook over moderate heat, turning once, until browned, about 4 minutes. Divide toasts among 4 large soup bowls.
Add stock, red pepper flakes, and garlic to skillet and bring to a simmer.
Break 1 egg into a cup and slide egg into simmering stock. Repeat with remaining eggs. Poach eggs at a bare simmer until whites are firm but yolks are still runny, 3 to 4 minutes.
Transfer eggs with slotted spoon to toasts and season with salt. Ladle soup into bowls and top with cilantro. Serve with lime wedges.
Cooks& note:
·The eggs in this recipe will not be fully cooked, which may be of concern if salmonella is a problem in your area.
Review this recipe