Poached Egg Soupeggs, soups ----BILLS20086---- 5 to 6 c good chicken broth 4 eggs 1 garlic bread 1 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 |
