Bacon-and-Egg Soup

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

* Per serving · 4 servings · Values may vary.