Ingredients:

• 4 tbsp – Butter or Margarine
• 4 – Bread slices
• 4.5 cups – Chicken stock
• 4 – eggs
• 1.75 tbsp – Freshly grated Cheese

Method:

1. In a frying pan, melt butter/margarine over moderately low heat and cook bread in it, turning frequently for 4-5 mins, or until slices are golden brown on both sides.
2. Place a slice of bread in each of 4 individual soup bowls.
3. Bring chicken stock to a simmer in a small saucepan, and let it simmer slowly while you prepare eggs.
4. Bring water to a simmer in a frying pan.
5. Break one egg at a time into a saucer.
6. Holding dish as close to the water as possible, slide egg into pan.
7. Gently lift white over egg yolk with a wooden spoon.
8. Try to keep eggs separate.
9. Poach eggs for 3-5 minutes depending on how firm you want them.
10. Then remove them from water with a slotted spoon and place an egg on top of the fried bread in each soup bowl.
11. Sprinkle eggs with grated cheese and pour stock around it.
12. Serve soup at once.