Breakfast

Açorda Dourada com Ovo Poché e Óleo de Coriandro Tostado

Name: Açorda Dourada com Ovo Poché e Óleo de Coriandro Tostado
Prep time: 8 min
Cook time: 22 min
Total time: 30 min
Yield: 2 servings
Ingredients: 4 cups vegetable stock, simmering; 4 garlic cloves, minced; 3 oz day-old sourdough, torn into ½-inch pieces; ¼ cup extra-virgin olive oil, divided; 2 large eggs; 1 tbsp white vinegar; 1 tbsp fresh cilantro, finely chopped; 1 tbsp fresh sage leaves; Sea salt & white pepper to taste; 2 tsp red wine vinegar

Portugal's beloved açorda transformed into a silken, garlicky bread soup kissed with olive oil, topped with a barely-set poached egg and finished with fragrant herb oils. The crispy sage and toasted cilantro oil add textural contrast and aromatic depth that elevates this rustic comfort to elegant simplicity.

458calper serving 11gprotein 30gcarbs 32gfat 8min prep 22min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this