Title: Poached Egg Soup
Categories: Soups, Eggs, Wrv
Yield: 2 Servings

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5 To 6 c good chicken broth
4 Eggs
Garlic bread
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. Bread the eggs 1 by 1 in a sauce
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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini