Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 4 slices | Firm white bread |
| 4 cups | Stock |
| 1 tablespoon | Butter |
| 1 \N | Bay leaf |
| 1 tablespoon | Olive oil |
| 1 teaspoon | Lemon juice |
| 4 \N | Cloves garlic, minced |
| 4 \N | Eggs |
Serves 4
Trim crusts from bread, dice. Cook bread cubes and garlic in butter and oil over medium-high heat until cubes are golden. Remove and keep warm. Combine stock, bay leaf and lemon juice in same pan.
Bring to a simmer over medium heat. Break eggs, one at a time into a saucer and slip into hot broth. Poach until whites are set but yolks are still liquid (4 minutes). With a slotted spoon, carefully transfer each egg to a warm soup bowl. Ladle broth over eggs and sprinkle with croutons. Makes 6 cups.