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May 05, 2015

CHICKEN BROTH WITH POACHED EGGS

Ingredients:
Chicken stock- 1 1/4 pints
Bread slices- 4 1/2 inches
Butter- 2 ounces
Eggs- 4
Grated Parmesan cheese- 2 tbsp

Method:

  • Bring the chicken stock to simmering point.
  • Mean while, cut the bread into small slices and fry until golden in butter.
  • Break each egg into a saucer and slide the egg into the hot chicken stock.
  • Gently lift the white over the yolk with wooden spoon. Cook the eggs for 3 min.
  • Gently lift each egg into a soup bowl pour over the chicken stock.
  • Put grated cheese on each piece of bread , and put bread around eggs.
  • Serve hot. 
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