Ingredients

• 4 tbsp - Butter or Margarine
• 4 - Bread slices
• 4.5 cups - Chicken stock
• 4 - Eggs
• 1.75 tbsp - Freshly grated Cheese
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How to Make Chicken Soup with Poached Eggs

• 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.
• Place a slice of bread in each of 4 individual soup bowls.
• Bring chicken stock to a simmer in a small saucepan, and let it simmer slowly while you prepare eggs.
• Bring water to a simmer in a frying pan.
• Break one egg at a time into a saucer.
• Holding dish as close to the water as possible, slide egg into pan.
• Gently lift white over egg yolk with a wooden spoon.
• Try to keep eggs separate.
• Poach eggs for 3-5 minutes depending on how firm you want them.
• Then remove them from water with a slotted spoon and place an egg on top of the fried bread in each soup bowl.
• Sprinkle eggs with grated cheese and pour stock around it.
• Serve soup at once. 
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