Yield: 2 Servings
|2½ cup||Well-flavored chicken stock or broth|
|Salt and freshly ground pepper|
|2||Thick slices crusty bread|
|¼ cup||Grated Parmesan cheese|
|2||Eggs at room temperature|
From: Anja Wolle <A.C.Wolle@...> Date: Tue, 2 Jul 1996 11:34:27 +0100 Source: 500 Recipes Cooking for Two, Wendy James (ed.), Treasure Press 1989 Gently heat the stock in a saucepan and season to taste with salt and pepper. Heat the butter in a large frying pan and saut=E9 the bread on both sides until golden. Place a slice of bread in each warmed soup bowl.
Sprinkle with a little salt and grated cheese. Break an egg into each bowl.
Bring the stock to a rolling boil and carefully ladle over the eggs. (Keep the stock on the heat while working, so that it remains hot enough to poach the eggs.) Serve at once.
EAT-L DIGEST 1 JULY 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .