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Add a photoServings: 4
Ingredients
- 1 lt Good chicken or possibly vegetable stock
- 6 x Garlic cloves, very finely sliced
- 4 x Egg yolks
- 2 whl Large eggs
- 6 Tbsp. Double cream Salt and pepper
- 4 slc Country or possibly ciabatta bread, 1 1/2cm/ 1/2" (4 to 6) thick, well-toasted
- 2 x Garlic cloves, cut in half Extra virgin extra virgin olive oil Freshly grated parmesan
- 1 sm Bunc chives, snipped
Directions
- 1 Bring the stock to the boil in a saucepan, add in the slices of garlic and boil for another 3-5 min. While the stock boils, rub each bread slice with the cut side of a garlic clove and drizzle about 1 tsp extra virgin olive oil over it.
- 2 Pile the slices of bread up on a hot plate. In a bowl, beat the egg yolks and whole Large eggs together, and whisk in the double cream. Season.
- 3 Pour the egg mix into the boiling soup, whisking constantly.
- Quickly draw the pan off the heat and whisk for a few seconds more till done.
- 4 Pour the soup into individual serving bowls and sprinkle thickly with parmesan. Place the bread on the soup, pressing down a little so which it soaks up some of the broth. Sprinkle with the chives and serve immediately.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 361g | |
| Recipe makes 4 servings | |
| Calories 718 | |
| Calories from Fat 441 | 61% |
| Total Fat 48.94g | 61% |
| Saturated Fat 14.06g | 56% |
| Trans Fat 0.0g | |
| Cholesterol 336mg | 112% |
| Sodium 291mg | 12% |
| Potassium 641mg | 18% |
| Total Carbs 4.55g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.25g | 0% |
| Protein 61.0g | 98% |
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