Bacon-and-Egg Soup

Directions

1. 1
   Preheat the oven to 375.
2. 2
   Cook the bacon in a medium pot over medium heat until crisp, about 7 minutes.
3. 3
   Transfer to a paper-towel-lined plate with a slotted spoon, then discard all but 2 tablespoons drippings from the pot.
4. 4
   While the bacon cooks, toss the bread cubes with the olive oil on a baking sheet and season with salt and pepper.
5. 5
   Bake until golden and crisp, about 8 minutes.
6. 6
   Add the garlic to the bacon drippings and cook until slightly golden, 1 to 2 minutes.
7. 7
   Add the broth, 1 1/2 cups water, the parmesan rind and 2 tablespoons parsley; season with salt and pepper.
8. 8
   Cover and bring to a boil, then reduce to a simmer and cook 10 minutes.
9. 9
   Adjust the heat so the broth is barely boiling.
10. 10
    One at a time, crack each egg into a small bowl and gently slip into the broth.
11. 11
    Poach until just set, about 2 minutes.
12. 12
    Transfer the eggs with a slotted spoon to individual soup bowls.
13. 13
    Stir 1 cup parmesan and the remaining 2 tablespoons parsley into the broth and season with salt and pepper.
14. 14
    Ladle the broth into the bowls and top with the croutons, bacon and the remaining 1/4 cup parmesan.
15. 15
    Per serving: Calories 555; Fat 40 g (Saturated 15 g); Cholesterol 275 mg; Sodium 1,374 mg; Carbohydrate 12 g; Fiber 1 g; Protein 29 g
16. 16
    Photograph by Antonis Achilleos