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Recipe by: anne-sylvie
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See below ingredients and instructions of the recipe
4 sl Firm white bread 1 tb Olive oil
4 c Stock 1 ts Lemon juice
1 tb Butter 4 Cloves garlic, minced
1 Bay leaf 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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