This is a great way to use up some sourdough bread that is slightly past its best.
The saturday Kitchen recipe using nurtured in norfolk’s micro cress, edible flowers, edible leaves, herbs, sea veg, pea shoots and micro/baby veg.
Place the stock, coriander, garlic, peppercorns and bay leaf in a saucepan and bring to the boil. Reduce the heat and simmer for 30 minutes.
Divide the bread chunks evenly between two soup bowls.
Meanwhile, poach the eggs. Fill a small saucepan just over one-third full with cold water and bring to the boil. Add the vinegar and turn down to a simmer. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2–3 minutes. Remove from the pan with a slotted spoon and leave to drain on kitchen paper.
Strain the stock and pour into the soup bowls over the bread. Top each bowl with a poached egg.
Garnish with the coriander, garlic, chilli, a drizzle of olive oil and some lemon juice. Serve immediately.