Food writer Wanda Adams featured a classic Portuguese dish that makes use of stale bread — acorda, or bread soup — in “A Portuguese Kitchen” (Mutual Publishing, 2014), which is currently out of print.

• 1/4 cup bacon, chopped
• 1/4 cup ham, chopped
• 2 to 3 onions, chopped
• 4 cups beef broth
• 1 (15-ounce) can chopped tomatoes
• Salt and pepper
• 8 cups torn country-style bread
• 4 eggs, lightly poached
• Coriander powder

In bottom of soup pot on medium- low, “melt” bacon and ham and saute onions until limp and translucent. Add broth and tomatoes and simmer on medium until heated through; taste and add salt and pepper as necessary.

In four shallow open bowls, arrange bread chunks and divide half the broth evenly among bowls, soaking the bread.

Place a poached egg over bread in each bowl. Gently pour remaining broth over egg and bread. Sprinkle with coriander. Serve hot. Serves 4.

Nutritional information unavailable.