Nutrition Facts

Instructions

• STEP 1

  Preheat a medium saucepan over medium-low heat.

• STEP 2

  While the pan heats up, peel, halve, and slice onion crosswise into thin half-moons.

  • 1 medium red onion

• STEP 3

  Once the pan is hot, add oil and swirl to coat the bottom. Add onion and salt; cook, stirring occasionally, until onions are very soft but not brown, 12-15 minutes. (Reduce heat, if necessary, to keep the onions from browning.)

  • 2 tsp extra virgin olive oil
  • ½ tsp salt

• STEP 4

  Meanwhile, place almond flour, vinegar, and cinnamon in a small bowl. Stir to combine.

  • 2 tbsp almond meal/flour
  • 1 tbsp red wine vinegar
  • ⅛ tsp cinnamon, ground

• STEP 5

  When the onions are done, add almond mixture to the pan and continue to cook, stirring constantly, until fragrant, 1 minute more. (Reserve bowl for later use.)

• STEP 6

  Add broth to the pan with the onion, stir to combine the soup, and bring to a boil over high heat. Once boiling, reduce heat to medium and simmer until flavors are blended, 7-8 minutes.

  • 32 fl oz (4 cups) chicken or vegetable broth

• STEP 7

  Meanwhile, finely grate Parmesan, place in the reserved bowl, and set aside.

  • 1 oz Parmesan cheese

• STEP 8

  Preheat a skillet over medium-high heat.

• STEP 9

  Once the skillet is hot, add oil and swirl to coat the bottom. Add bread slices and pan-fry until toasted on one side, about 1 minute.

  • 2 tsp extra virgin olive oil
  • 2 slices sourdough bread

• STEP 10

  Remove bread to a plate and add more oil to the skillet. Return bread to the skillet, toasted-side up, and continue to pan-fry until toasted on the other side, 1 minute more. Return to the plate. (Reserve skillet for the next step.)

  • 2 tsp extra virgin olive oil

• STEP 11

  Return skillet to medium-high heat and add more oil. Gently crack eggs into the skillet and cook until the tops of the whites are set but the yolks are still runny, about 4 minutes. Remove from heat and season with salt and pepper.

  • 2 tsp extra virgin olive oil
  • 2 eggs
  • 1 pinch salt
  • 1 pinch black pepper

• STEP 12

  Meanwhile, place additional oil, vinegar, maple syrup, salt, and pepper in a medium bowl. Whisk to combine the dressing.

  • 2 tsp extra virgin olive oil
  • 1 tsp red wine vinegar
  • ½ tsp pure maple syrup
  • ⅛ tsp salt
  • 1 pinch black pepper

• STEP 13

  Wash and dry the mixed greens (skip this step if they came pre-washed). Add to the bowl with the dressing and toss to combine the salad.

  • ½ (5 oz) pkg spring mix (mixed greens)

• STEP 14

  When the soup is done, add Parmesan, stir to combine, and remove from heat.

• STEP 15

  Divide soup between bowls, then top with toasted bread and eggs. Serve with salad on the side and enjoy!