Ingredients
- 2 heads garlic, papery outer husks removed and 1/4 inch sliced off top of each head
- 6 teaspoons olive oil
- 5 medium Yukon Gold potatoes, cubed (about 2 cups)
- 3 cups vegetable stock
- 1 sprig thyme
- 1 bay leaf
- Salt
- Freshly ground black pepper
- Four 1/2 -inch-thick slices country white or sourdough bread
- 4 eggs
- Smoked paprika, for garnish
Details
Adapted from online.wsj.com
Preparation
Step 1
Preheat oven to 375 degrees. Drizzle garlic heads with 2 teaspoons olive oil, then wrap loosely in aluminum foil and place in oven. Roast until flesh yields when pressed, about 50 minutes. Remove from oven, unwrap and let cool.
In a large, lidded pot over medium-high heat, combine potatoes, stock, thyme and bay leaf. Cover and bring to a boil, then reduce to a simmer and cook until potatoes are fork tender, about 20 minutes. Discard thyme and bay leaf. Squeeze cooled garlic cloves from their skins and add to pot. Using an immersion blender, pulse potato-garlic mixture until it's creamy but still has plenty of chunks, 5-10 seconds. (Alternately, soup can be poured carefully into a blender or food processor.) Season with salt and pepper to taste.
Turn on broiler. Ladle potato-garlic mixture into four wide, shallow oven-proof bowls. Poke a hole 1½ inches in diameter into center of each bread slice, drizzle with 1 teaspoon olive oil, then place one slice on top of each bowl. Crack an egg into each hole. Season with salt and pepper.
Place bowls under broiler and cook until whites are set but yolks are still soft, about 4 minutes. Remove from oven. Sprinkle each serving with a pinch of paprika.
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