| 49 | 50 | 51 | 52 | 53 |
| 1 | 27 | 55 | 82 | 109 |
|
GARLICKY EGG POACH
•
1
2
1
1
1
1
1
2
1
2
2
teaspoon cooking oil
•
•
•
•
•
•
•
•
•
•
tablespoons minced garlic (6 to 7 cloves)
can (14 1/2 oz.) reduced−sodium chicken broth
/2 cup water
/2 teaspoon paprika
/8 teaspoon ground red pepper
can (3oz.) boned chicken, undrained
eggs
/2 cup toasted croutons or stuffing cubes
tablespoons shredded or grated Parmesan cheese
tablespoons thinly sliced green onions with tops
In medium saucepan over medium heat, cook garlic in hot oil, stirring
frequently until lightly browned. Add broth, water, and seasonings. Bring to
boiling. Reduce heat to simmering and cook 15 minutes. Stir in chicken.
Break cold eggs, one at a time, into bowl. Holding bowl close to broth's
surface, slip eggs into soup. Cook until whites are completely set and
yolks begin to thicken but are not hard, about 3 to 6 minutes. Place 1/4
cup croutons in each of 2 (12−ounce) bowls. With slotted spoon, gently
place eggs on croutons. Ladle about 1 1/3 cups soup over each egg.
Sprinkle with cheese and onions.
GARLICKY EGG POACH
45
Page
Quick Jump
|