Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 sl Firm white bread
4 c Stock
1 tb Butter
1 Bay leaf
1 tb Olive oil
1 ts 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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