Bacon And Egg Soup Recipes

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs. Drain, reserving 1 cup of the cooking water.
• Meanwhile, heat the olive oil in a separate large pot over medium-high heat. Add the bacon and cook until crisp, 7 to 9 minutes.
• Add the pasta, 1/2 cup reserved cooking water and the parmesan to the pot with the bacon. Cook, stirring and adding more cooking water as needed, until coated; season with salt and pepper.
• Meanwhile, heat the remaining 2 teaspoons olive oil in a large nonstick skillet over medium heat. Add the eggs and cook until the whites are set but the yolks are still runny, about 4 minutes; season with salt and pepper. Top the pasta with the eggs and chives.

Steps:

• To a pot with 2 cups (480 ml) of boiling water add the ramen seasoning packet and a tablespoon of butter. Stir until the butter melts and then add the ramen noodle cube and cook until the noodles become tender, 2 minutes. Pour the ramen into a bowl.
• Top the prepared ramen with the fried egg, bacon, and scallions and season with salt and pepper.
• Enjoy!

Steps:

• In Dutch oven, cook bacon until crisp, stirring occasionally to keep pieces separate.
• Remove and drain bacon; keep warm.
• Discard all but 4 tablespoons of the drippings.
• Over medium heat, stir the flour into the drippings, blending well.
• Cook roux over medium heat for two minutes, stirring constantly.
• Add water, bouillon cubes (or substitute 9-10 cups ready made chicken bouillon) both kinds of pepper and salt (if using).
• Heat to boiling, stirring frequently, until slightly thickened and bouillon cubes are dissolved.
• Add freshly grated potatoes and instant onion; simmer for ten minutes.
• In bowl, mix eggs, nutmeg, parsley and Parmesan cheese.
• Stir into simmering soup and continue stirring constantly for three minutes.
• Eggs will separate into "rags"--just like the classic Italian Straciatella Soup.
• Stir in the reserved bacon pieces and serve immediately with Italian style breadsticks, which are optional.

Steps:

• In large saucepan, cook bacon over medium-high heat until crisp, crumble and set aside.
• Pour off all but 2 tbsp fat from pan, reduce heat to medium, add celery, potatoes, carrots, onion, mustard, Worcestershire sauce, marjoram, salt and pepper, cook for 5 minutes.
• Stir in flour, cook for 1 minute, add milk and stock; bring to boil. Reduce heat, cover and simmer for 10-15 minutes or until vegetables are tender.
• Fold in the sliced eggs and simmer another 5 minutes, or until the eggs have warmed .
• Serve soup sprinkled with reserved bacon, & toasted Croutons.