Ingredients Jump to Instructions ↓

  1. 1/2 pound slab or thick-cut bacon , cut into 1/4-inch cubes

  2. 4 slices rustic Italian bread , cut into 1/2-inch cubes

  3. 2 tablespoons extra-virgin olive oil Kosher salt and freshly ground pepper

  4. 2 cloves garlic , smashed

  5. 3 cups low-sodium chicken broth

  6. 1 1/4 cups grated parmesan cheese, plus

  7. 1 small piece rind

  8. 4 tablespoons torn fresh parsley

  9. 4 large egg s bag of spinach

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 375.

  2. Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, then discard all but 2 tablespoons drippings from the pot.

  3. While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper. Bake until golden and crisp, about 8 minutes.

  4. Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes.

  5. Add the broth, 1½ cups water, the parmesan rind and 2 tablespoons parsley; season with salt and pepper.

  6. Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.

  7. Adjust the heat so the broth is barely boiling. One at a time, crack each egg into a small bowl and gently slip into the broth. Poach until just set, about 2 minutes.

  8. Transfer the eggs with a slotted spoon to individual soup bowls. Stir 1 cup parmesan and the remaining 2 tablespoons parsley into the broth and season with salt and pepper.

  9. Ladle the broth into the bowls and top with the croutons, bacon and the remaining ¼ cup parmesan.


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