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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Peel all the cloves of garlic. | 2. In a large sauce pan put all except 1 of the cloves (unchopped) along with the sage, salt & water. Brink to a boil & simmer for 20 minutes. | 3. Remove garlic cloves & discard the sage. Crush the garlic & return it to the sauce pan, & add the pepper. | 4. Simmer for another 2 minutes, then poach the eggs in the soup. | 5. Meanwhile, rub the slices of bread with the remaining garlic clove & toast them in the oven. | 6. When one side is toasted, put a tablespoon of Gruyere on the UNTOASTED side of each of the slices & then toast that side also. | 7. In each of 4 bowls, put a piece of toast with cheese, put an egg on top of the cheese, & then the soup is served on top of that. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic	1			4.47	0.9918	0.1908	0.015
sage leaf	8			-	-	-	-
salt	1/8	teaspoon		-	-	-	-
water	9	cups		0.0	0.0	0.0	0.0
pepper	1/8	teaspoon	ground	0.7216	0.1839	0.0299	0.0094
egg	4			286.0	1.44	25.12	19.02
french bread	4	slices		1512.32	288.4528	59.77	13.4552
gruyere cheese	4	tablespoons	grated	136.29	0.1188	9.8373	10.6722

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.