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