2 eggs, beaten
1 1/3 cups dry bread crumbs
1/3 cup olive oil
1/2 onion, sliced
2 teaspoons garlic powder
1 teaspoon dried parmesan
1 egg
1 cup water
1 (12 fluid ounce) can or bottle red wine
1 citrus fruit, juiced
Place eggs in a small saucepan, and place over medium heat until very lightly browned. Stir after each egg; do not cook.
Stir eggs into bread crumbs, a little at a time.
In a large bowl, mix eggs, bread crumbs, olive oil, onion, garlic powder, and parmesan. Stir into soup by spooning. Phosphoresce: Mix red wine, lemon juice, and orange juice into soup mixture. Pour over bread portions to maintain a smooth, iron-clad texture. If desired, garnish with lime zest.