Breakfast Soup Aka Bacon And Egg Soup Recipes

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BACON-AND-EGG SOUP



Bacon-and-Egg Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 9

1/2 pound slab or thick-cut bacon, cut into 1/4-inch cubes
4 slices rustic Italian bread, cut into 1/2-inch cubes
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
2 cloves garlic, smashed
3 cups low-sodium chicken broth
1 1/4 cups grated parmesan cheese, plus 1 small piece rind
4 tablespoons torn fresh parsley
4 large eggs

Steps:

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

Nutrition Facts : Calories 555, Fat 40 grams, SaturatedFat 15 grams, Cholesterol 275 milligrams, Sodium 1374 milligrams, Carbohydrate 12 grams, Fiber 1 grams, Protein 29 grams

BREAKFAST EGG SOUP



Breakfast Egg Soup image

This is an old family (perhaps PA. Dutch) recipe my mom used to make for us on cold winter mornings. Since the recipe is very basic yet fulfilling as is, you can add your own extra ingredients to perk it up such as crumbled bacon grated cheese or ethnic seasonings. Try the basic recipe first then go from there. The recipe satisfies the desire for eggs without the greasy mess of frying.

Provided by Bar-b-blues

Categories     Chowders

Time 7m

Yield 1 bowl, 1 serving(s)

Number Of Ingredients 4

2 large eggs
1 cup 2% low-fat milk
1/8 cup butter
salt and pepper

Steps:

  • Beat eggs and milk in bowl with whisk or fork.
  • add salt and pepper.
  • Melt butter in sauce pan on low to medium heat.
  • pour eggs and milk into sauce pan and turn to high.
  • Stir occasionally to blend in butter and keep contents on bottom from burning.
  • Bring mixture to boiling point and reduce heat to medium.
  • The egg soup will start to thicken and become lumpy.
  • Leave on medium for about 1-2 minutes stirring to prevent burning.
  • Turn off stove and let sit for another 2 minutes to finish
  • thickening.
  • Serve in bowl with toasted buttered bread.

Nutrition Facts : Calories 472.4, Fat 37.8, SaturatedFat 20.7, Cholesterol 503.5, Sodium 403.5, Carbohydrate 12.2, Sugar 13.1, Protein 20.9

EGG-AND-MISO BREAKFAST SOUP



Egg-and-Miso Breakfast Soup image

A scramble doesn't have anything on our new favorite way to eat eggs. Soup for breakfast? Indeed!

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Number Of Ingredients 5

2 tablespoons white (shiro) miso
1 large egg
1 cup baby spinach
Chopped scallions
Coarse salt and freshly ground pepper

Steps:

  • Bring 1 1/2 cups water to a simmer in a saucepan. Whisk in miso until it dissolves completely (do not let it boil). Gently crack egg into a small bowl, then gently slide it into the simmering broth. Cook until the white is just set and the yolk is still runny, about 2 minutes.
  • Add spinach and cook just until wilted, about 1 minute. Sprinkle with scallions and season with salt and pepper.

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