Cheese soup with eggs

Ingredients:

• 4 eggs category CO
• 3 cups chicken broth
• 2 tbsp. l. olive oil
• Salt and ground pepper
• 2 crushed cloves of garlic
• 4 tbsp. torn fresh parsley
• 1 1/4 cups grated Parmesan cheese, plus 1 small piece of rind
• 225g bacon, diced into 0.5cm cubes (whole or thickly sliced)
• 4 slices rustic Italian bread, cut into 1/4-inch cubes

Preparation:

1. Preheat oven to 375°F (190°C). In a medium saucepan, cook the bacon over medium heat until crisp, about 7 minutes. Transfer with a slotted spoon to a paper towel-lined plate, then pour off the rendered fat, reserving 2 tablespoons. While the bacon is cooking, toss the bread with olive oil on a baking sheet, season with salt and pepper. Bake until golden and crisp, about 8 minutes.
2. Place the garlic in the pan and sauté until golden, 1-2 minutes. Pour in the broth, 1.5 cups of water, add the Parmesan rind, and 2 tablespoons of parsley. Season with salt and pepper. Cover and bring to a boil, then reduce the heat and simmer for 10 minutes.
   
   Reduce heat to a simmer. Crack the eggs one at a time into a small bowl and carefully pour them into the broth. Cook until set, about 2 minutes. Transfer the eggs with a slotted spoon to soup bowls. Stir in 1 cup of Parmesan cheese and the remaining 2 tablespoons of parsley, season with salt and pepper. Ladle the soup into bowls. Serve with croutons, bacon, and the remaining 1/4 cup of Parmesan cheese.