Recipe for bread and escarole soup of 05-03-2020
There bread and escarole soup is one of those typical recipes of southern Italy born simply from the need to create, starting from a few, simple ingredients, a tasty and substantial single dish. It is in fact a recipe born from poor cooking, ennobled by the addition of saffron that really gives an extra touch. I happen to see similar recipes around every now and then, but this one specifically is my version and I hope you like it;)
How to make bread and escarole soup
Clean the escaroles, wash them well, chop them and let them dry for 5-10 minutes in a pan with salt and oil.
Meanwhile, cut the bread into slices and toast it on both sides on a very hot grill pan.
Start composing your soup terrines: place the escarole on the base of the ovenproof dishes.
Cover the escarole with the bread, put 1 egg on each slice of bread (being careful not to break the yolk), then add hot broth with the saffron dissolved in it until you get flush with the eggs.
Season with salt and pepper, then cover the terrines with aluminum foil and cook for 10 minutes in a preheated convection oven at 180 ° C.
The bread and escarole soup is ready, serve it immediately.