Instructions: Serves 4
Trim crusts from bread, dice. Cook bread cubes and garlic in butter and oil over medium-high heat until cubes are golden. Remove and keep warm.
Combine stock, bay leaf and lemon juice in same pan. Bring to a simmer over medium heat. Break eggs, one at a time into a saucer and slip into hot broth. Poach until whites are set but yolks are still liquid (4 minutes).
With a slotted spoon, carefully transfer each egg to a warm soup bowl.
Ladle broth over eggs and sprinkle with croutons.
Makes 6 cups.
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