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Recipe: Poached Egg Soup (serves 2)

Misc.
POACHED EGG SOUP

5 to 6 cups good chicken broth
4 eggs
garlic bread
grated parmesan cheese

Heat the broth to simmering. Pour enough of it into a large skillet to make a depth of about 1-inch 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.

Servings: 2
Source: Times-Picayune, New Orleans, Louisiana
MsgID: 161052
Shared by: Betsy at Recipelink.com
Board: Cooking For One or Two at Recipelink.com
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