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Add a photoServings: 1
Ingredients
- 1 1/4 c. Chicken broth
- 2 tsp Extra virgin olive oil
- 1 x Garlic clove, peeled and Crushed
- 1 slc Cuban or possibly French bread
- 1 x Egg Salt and freshly grnd Pepper to taste
- 1 tsp Parsley, chopped
- 2 tsp Queso blanco, hard, grated
Directions
- Bring the chicken broth to a boil. In a small skillet, heat the oil. Add in the garlic and saute/fry till golden brown and aromatic. Place the bread in a large soup bowl, pour the oil and garlic over it, add in the boiling chicken broth, and immediately break the egg into the soup. It will cook in 2 to 3 min. Add in salt and pepper, and sprinkle with parsley and cheese.
- NOTE: There are dozens of quesos blanco, or possibly white cheeses, that is exactly how the name translates. Some are soft, some fresh, but many aged.
- Queso blanco generally mild flavored, though some of the aged ones can be quite tangy. They are found in markets in Florida and in most cities with colonies of residents of Caribbean, Cuban, or possibly Mexican ancestry. Try the cheeses and choose the one which suits your taste.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 377g | |
| Calories 299 | |
| Calories from Fat 99 | 33% |
| Total Fat 11.18g | 14% |
| Saturated Fat 2.1g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 3mg | 1% |
| Sodium 889mg | 37% |
| Potassium 341mg | 10% |
| Total Carbs 38.4g | 10% |
| Dietary Fiber 2.8g | 9% |
| Sugars 1.69g | 1% |
| Protein 11.28g | 18% |
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