GARLICKY EGG POACH
ItalianChickenIntermediate15 minBy Northstar
Ingredients
Servings
4
- 1 tsp cooking oil
- 2 tbsp minced garlic (6 to 7 cloves)
- 1 can (14 1/2 oz.) reduced-sodium chicken broth
- 0.5 cup water
- 0.5 tsp paprika
- 1/8 tsp ground red pepper
- 1 can (3oz.) boned chicken, undrained
- 2 each eggs
- 0.5 cup toasted croutons or stuffing cubes
- 2 tbsp shredded or grated Parmesan cheese
- 2 tbsp thinly sliced green onions with tops
Instructions
- 1
In medium saucepan over medium heat, cook garlic in hot oil, stirring frequently until lightly browned.
- 2
Add broth, water, and seasonings.
- 3
Bring to boiling.
- 4
Reduce heat to simmering and cook 15 minutes.
- 5
Stir in chicken.
- 6
Break cold eggs, one at a time, into bowl.
- 7
Holding bowl close to broth's surface, slip eggs into soup.
- 8
Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 6 minutes.
- 9
Place 1/4 cup croutons in each of 2 (12-ounce) bowls.
- 10
With slotted spoon, gently place eggs on croutons.
- 11
Ladle about 1 1/3 cups soup over each egg.
- 12
Sprinkle with cheese and onions.
Tags
greekthe-versatile-egg