Recipe: Tomato Poached Egg Supper

This comes from the cookbokk "Great Performances"

TOMATO POACHED EGG SUPPER

1 (10 1/2 oz) can tomato bisque soup
1 1/4 cups milk
4 large eggs
4 slices sourdough bread, toasted
salt and pepper to taste
1 avocado, peeled and sliced
sour cream
4 Tbsp chopped fresh cilantro
4 tsp chopped green onion, optional

In a deep skillet pour soup and milk to a depth of 2-inches. Bring to a light simmer stirring to avoid burning on the bottom.

One at a time crack each egg shell and a slip eggs into soup. Simmer 4-5 minutes or until eggs are firm.

Remove eggs with a slotted spoon. Place on toasted bread and season with salt and pepper. Place slices of avocado and a dollop of sour cream on each sandwich.

Ladle soup into serving bowl. Sprinkle with cilantro and if desired, green onions.