Tomato Chowder with Mollet Eggs and Croutons

Serves 4

A French favorite, mollet (moll-ay) eggs are similar to poached eggs in texture, with runny yolks and soft whites. The eggs are cooked in their shells in barely boiling water for about 6 minutes, then thoroughly cooled and carefully shelled. This basic tomato soup, topped with the eggs and large croutons made from country-style bread, can be made vegetarian by replacing the chicken stock with vegetable stock or water.

2  tablespoons olive oil

1  medium onion, coarsely chopped

(1 1/4 cups)

6  scallions, trimmed (leaving some green) and chopped (3/4 cup)

1  carrot, peeled and coarsely chopped

(1/2 cup)

3  garlic cloves, crushed and chopped

2  tablespoons all-purpose flour

3  cups homemade chicken stock

(page 612) or low-salt canned

chicken broth

12  ounces cherry tomatoes

1  teaspoon salt, or to taste

1/2  teaspoon freshly ground black pepper

1  teaspoon dried thyme

1/4  teaspoon dried sage

1  28-ounce can plum tomatoes

GARNISHES

4   slices country-style bread, preferably stale, for croutons

2  teaspoons olive oil

1  small garlic clove

4  large eggs

1/4   cup grated Gruyère or Emmenthaler cheese

Heat the olive oil in a large stainless steel saucepan. When the oil is hot but not smoking, add the onion, scallions, carrot, and garlic and cook over high heat, stirring constantly, for 4 to 5 minutes. Sprinkle the flour on top of the mixture, stir thoroughly, and cook for 1 minute longer, stirring. Mix in the stock.

Add the cherry tomatoes to the soup, along with the salt, pepper, thyme, and sage. Process the can of plum tomatoes for 5 seconds, and add to the soup. Bring to a boil, stirring occasionally, then cover, reduce the heat to low, and cook for 20 minutes.

Using a hand blender, blend the soup for 15 to 20 seconds (or process in a food processor and return to the pan).

MEANWHILE, PREPARE THE GARNISHES: Preheat the oven to 400 degrees.

Brush the bread slices with the olive oil and arrange them in a single layer on a cookie sheet. Bake for 10 to 12 minutes, or until nicely browned. Rub one side of the croutons with the garlic clove, and set them aside.

Using a thumbtack or pushpin, make a hole in the rounded end of each egg. Gently lower the eggs into a pan containing enough boiling water to cover them and cook for about 6 minutes in barely boiling water. Drain the hot water from the pan and shake the pan to crack the shells of the eggs on all sides. Fill the pan with ice and water and set the eggs aside to cool completely.

When the eggs are cool, peel them carefully (so as not to damage the yolks, which are still runny) under cool running water. Keep the eggs in cold water until just before serving. (The eggs can be cooked up to a few hours ahead and refrigerated in the cold water.)

At serving time, drain the cold water from the eggs and replace it with hot tap water. Let stand for 5 minutes, so the eggs are lukewarm inside.

Bring the soup to a strong boil, and ladle it into four bowls. Place an egg in the center of each bowl, and wait for a couple of minutes for the eggs to warm in the center. Place a crouton in each bowl and serve, sprinkled with the cheese.