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