Tomato and Onion Soup with Egg Dish Bruschetta

Put the tomatoes briefly in boiling water, cool, peel and dice.

Peel onions, halve and cut into thin strips. Cut bacon into strips as well.

Fry the bacon in its own fat. Add olive oil (1), tomatoes and onions and sauté briefly. Add the chicken broth, bring to a boil and make the soup with the lid closed on a low fire for twenty minutes. Season to taste with sugar, salt and freshly ground pepper.

Drizzle the slices of bread with olive oil (2). Toast in the upper third of the oven heated to 230 °C until light brown. Remove and sprinkle with Parmesan cheese.

At the same time mix cream, eggs, salt and pepper. In a pan, lightly set in the warm butter, then stir to combine and cook until the egg mixture is evenly creamy and wet shiny. Divide evenly among the bread slices.

Serve the soup in deep plates and place two slices of bruschetta on top of each (or bring to the table with it, on small plates).

Tip:

The soup can be prepared in advance, it reheats well.

Instead of the egg bruschetta bring garlic bread to the table.

Our tip: Use a delicious spicy bacon for a delicious touch!

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