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Sopa De Ajocheese/eggs, mexican, soups/stews, garlic 4 slice firm white bread 4 cup stock 1 tablespoon butter 1 bay leaf 1 tablespoon olive oil 1 teaspoon lemon juice 4 cloves garlic, minced 4 eggs Serves 4 Trim crusts from bread, dice. Cook bread cubes and garlic in butter and oil over medium-high heat until cubes are golden. Remove and keep warm. Combine stock, bay leaf and lemon juice in same pan. Bring to a simmer over medium heat. Break eggs, one at a time into a saucer and slip into hot broth. Poach until whites are set but yolks are still liquid (4 minutes). With a slotted spoon, carefully transfer each egg to a warm soup bowl. Ladle broth over eggs and sprinkle with croutons. Makes 6 cups.
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