A comforting, garlicky
chicken soup served over bread croutons with a poached egg.
Garlicky
Egg Poach
1 teaspoon vegetable oil
2 tablespoons minced garlic (6 to 7 cloves)
1 (14 1/2-ounce) can reduced-sodium chicken broth
1/2 cup water
1/2 teaspoon paprika
1/8 teaspoon ground red pepper
1 (3-ounce) can boned chicken, undrained
2 large eggs
1/2 cup toasted croutons or stuffing cubes
2 tablespoons shredded or grated Parmesan cheese
2 tablespoons thinly sliced green onions with tops
- In medium saucepan over medium heat, cook
garlic in hot oil, stirring frequently until lightly browned.
Add broth, water, and seasonings. Bring to boiling. Reduce heat
to simmering and cook 15 minutes. Stir in chicken.
- Break cold eggs, one at a time, into bowl.
Holding bowl close to broth's surface, slip eggs into soup. Cook
until whites are completely set and yolks begin to thicken but
are not hard, about 3 to 6 minutes.
- To Serve: Place 1/4 cup croutons in each
of 2 (12-ounce) bowls. With slotted spoon, gently place eggs
on croutons. Ladle about 1 1/3 cups soup over each egg. Sprinkle
with cheese and onions.
Makes 2 servings.
Recipe provided courtesy of the American Egg Board.
