RACHAEL RAY BOWLS RECIPES

Steps:

• In a large sauté pan over medium heat, cook the bacon until crispy, about 6 minutes
• Remove and drain on paper towels
• Pour off all of the oil in the skillet except for 3 tablespoons
• Add the garlic; season with black pepper
• Sauté for 30 seconds then add the crispy bacon back to the skillet along with the pasta
• Sauté for 1 minute
• Season the eggs with salt
• Remove pan from the heat and add the eggs, whisking quickly until the eggs thicken—but do not scramble
• Add the cheese and re-season with salt and pepper
• Mound into serving bowls and garnish with parsley

Steps:

• Combine broth and tomatoes in a medium saucepan over moderate heat. When soup bubbles, stir in heavy cream and reduce heat to low. Season with a little salt and pepper and simmer gently 15 minutes, stirring occasionally. With an immersion blender, puree soup. Serve bowls of soup with basil chiffonade and floating Soup Toppers.
• Toast bread slices in your toaster until golden. Rub the toasted bread rounds with crushed garlic, if using. Arrange bread on cookie or baking sheet. Drizzle each slice with extra-virgin oil and top with a grind of black pepper and a layer of shredded cheese. Place under hot broiler to melt cheese until toppers are golden brown in color.