 | | Directions |
- In a small saucepan, heat olive oil over medium-low heat and cook garlic slices until they just begin to turn golden. Add the paprika and cook for a minute; add the broth and bring to a simmer.
- Break the egg into the broth (without breaking the yolk) and simmer until the egg is cooked to the desired firmness (about 4 - 5 minutes), spooning broth over the egg if the soup doesn't completely cover it. Taste for seasoning; add salt and pepper if desired.
- Put bread in a soup bowl, slide the egg onto the bread, pour the soup over and sprinkle parsley on top. Serve hot.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Container: small sauce pan
Servings: 1
Serving Size: 1
|  | | Ingredients | | - | | 1 clove garlic, or more, sliced |
| - | | 1 tablespoon olive oil |
| - | | 2 teaspoons paprika |
| - | | 1 egg |
| - | | 1 can beef or chicken broth (about 10 oz) |
| - | | 1 slice bread, preferably crusty wholegrain style |
| - | | 1 tablespoon chopped parsley or other fresh green herb(s) |
| - | | salt and pepper (if broth isn't seasoned enough) |
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