Bacon & Egg Soup

Preheat the oven to 375.

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.

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.

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

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

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

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.

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.

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