Breakfast Egg Soup Food

BREAKFAST SOUP AKA BACON AND EGG SOUP

Steps:

• In Dutch oven, cook bacon until crisp, stirring occasionally to keep pieces separate.
• Remove and drain bacon; keep warm.
• Discard all but 4 tablespoons of the drippings.
• Over medium heat, stir the flour into the drippings, blending well.
• Cook roux over medium heat for two minutes, stirring constantly.
• Add water, bouillon cubes (or substitute 9-10 cups ready made chicken bouillon) both kinds of pepper and salt (if using).
• Heat to boiling, stirring frequently, until slightly thickened and bouillon cubes are dissolved.
• Add freshly grated potatoes and instant onion; simmer for ten minutes.
• In bowl, mix eggs, nutmeg, parsley and Parmesan cheese.
• Stir into simmering soup and continue stirring constantly for three minutes.
• Eggs will separate into "rags"--just like the classic Italian Straciatella Soup.
• Stir in the reserved bacon pieces and serve immediately with Italian style breadsticks, which are optional.

BREAKFAST EGG SOUP

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.

BACON-AND-EGG SOUP

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.

HEARTY BREAKFAST EGG BAKE

Steps:

• Crumble sausage into a large skillet. Cook over medium heat until no longer pink; drain. Transfer to a greased 13x9-in. baking dish. Sprinkle with hash browns and cheese. , In a large bowl, whisk the remaining ingredients; pour over the top. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted in the center comes out clean. Let stand for 10 minutes before cutting.

EGG-AND-MISO BREAKFAST SOUP

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.