Maimons

Maimons

1. Put the Molino de Izcar Extra Virgin Olive Oil in a saucepan to heat and fry the bread slices until golden brown on both sides. Drain well and set aside.
2. Leave only a little extra virgin olive oil in the casserole where you can fry the peeled and chopped garlic. When they are golden, remove the casserole from the heat, let it cool and pour in the broth or water, adding, in this case, a cube of concentrated broth.
3. Put the casserole back on the heat and stir it occasionally, letting it boil for about 8 minutes.
4. Beat the eggs with a pinch of salt and add them to the thread, stirring and turning off the heat as soon as they are set. Put the slices of bread in the soup tureen and pour the contents of the casserole over them.

Recipe from the book El recetario de Baena. The traditional olive oil cuisine of María Victoria Ruiz de Prado. ISBN: 978-84-616-4514-5