Garlic For Breakfast? You bet!
GARLIC SOUP
Believe it or not, this is breakfast food. I especially like it on a Saturday or Sunday morning, when I’m apt to be a little hung-over. This will open your eyes and put some heart into you.
For each serving:
1 clove garlic, finely chopped
1 tablespoon olive oil
1 teaspoon “Better Than Bouillon” chicken base
1 cup water
1 egg, lightly beaten
1/4 teaspoon dried parsley or 1/2 teaspoon chopped fresh parsley
stale French bread sliced into rounds, or croutons
In a saucepan, mix the soup base into the water as it heats. In a cast-iron skillet, heat the olive oil. When it’s hot, add the garlic and fry, stirring, very briefly: just until it starts to get a little darker. When the broth is boiling, add the garlic and oil to the saucepan. Cover, lower heat, and simmer for about 10 minutes. Add parsley, stir in the egg, and serve as hot as can be, with bread or croutons added to each bowl.
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