Poached egg soup

Yield: 2 servings

Measure Ingredient
5 \N To 6 c good chicken broth
4 \N Eggs
\N \N Garlic bread
\N \N Parmesan cheese; grated


Heat the broth to simmering. Pour enough of it into a large skillet to make a depth of about 1" and bring to simmer. Break the eggs 1 by 1 in a saucer and slide them into the skillet. Simmer for 4 to 5 minutes or until done to your liking. Remove the eggs to soup bowls with a slotted spoon and fill the bowls with the rest of the broth.

Serve sprinkled with Parmesan cheese to taste and pieces of garlic bread. Source: Times-Picayune, N.O.LA

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