Portuguese acorda recipe with poached eggs
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This Alentejo-style bread soup serves four. It uses stale bread, garlic broth, herbs, and eggs; no meat or seafood is included.
Ingredients
Day-old crusty bread
12 ounces
Garlic cloves
6
Fresh cilantro
1 cup loosely packed
Extra-virgin olive oil
1/2 cup
Vegetable broth
5 cups
Large eggs
4
White wine vinegar
1 tablespoon
Kosher salt
1 1/2 teaspoons
Black pepper
1/2 teaspoon
Lemon
1
How to make it
- Tear bread into four shallow bowls. 2. Pound garlic, cilantro, salt, and olive oil into a rough paste. 3. Stir the paste into hot broth and simmer for 3 minutes. 4. Poach eggs in gently simmering water with vinegar. 5. Ladle broth over bread, top each bowl with an egg, pepper, and lemon.
FAQ
Who is "Portuguese acorda recipe with poached eggs" for?
This Alentejo-style bread soup serves four. It uses stale bread, garlic broth, herbs, and eggs; no meat or seafood is included.
What do I need to buy for "Portuguese acorda recipe with poached eggs"?
This list has 10 items, including Day-old crusty bread, Garlic cloves, Fresh cilantro, and Extra-virgin olive oil. Cross off what you already own, then buy the rest.
Do I need every item on "Portuguese acorda recipe with poached eggs"?
No. Use it as a starting checklist for Portuguese acorda recipe with poached eggs. Cross off what you already have—often that includes Day-old crusty bread—and add anything your situation still needs.
Does "Portuguese acorda recipe with poached eggs" include cooking or prep steps?
Yes. There are 1 short steps after the ingredient list, starting with: Tear bread into four shallow bowls. 2. Pound garlic, cilantro, salt, and olive oil into a rough paste. 3. Stir the paste into hot broth and simmer for 3 minutes. 4. Poach eggs in gently simmering water with vinegar. 5. Ladle broth over bread, top e…
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