Sausage Egg Soup

Preparation

1. Preheat oven to 375° F.
2. To make sausage, mix together ground beef, sage, black pepper, basil and garlic powder, and set aside
3. Cut bread into 1" cubes and toss on a baking sheet with olive oil and Mrs. Dash seasoning. Bake until golden brown, about 8 minutes. Set aside.
4. Crumble sausage into a large saucepan and fry until done. Remove from pan and drain on paper towels
5. Keep 2 tablespoons of drippings in the pan. Mince garlic and sauté 1 to 2 minutes.  Add the broth, water and chopped parsley. Cover and bring to a boil, then reduce heat and simmer for 10 minutes.
6. Adjust heat so broth is barely boiling. One at a time, crack each egg into a small bowl and gently slip into the broth. Poach until just set, about 3 minutes.
7. Divide sausage into four individual soup bowls. Transfer the eggs with a slotted spoon onto the sausage.  Ladle 1 cup of broth into each bowl.
8. Top each bowl with one-quarter of the homemade croutons and 1/2 tablespoon of parmesan cheese.