Poached Egg Soup
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Meats, Dairy | Eggs, Soups, Wrv | 2 | Servings | |
INGREDIENTS
| 5 | To 6 c good chicken broth | |
| 4 | Eggs | |
| Garlic bread | ||
| Parmesan cheese, grated |
INSTRUCTIONS
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 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 882
Calories From Fat: 472
Total Fat: 53g
Cholesterol: 457.8mg
Sodium: 1842.4mg
Potassium: 244.3mg
Carbohydrates: 45.8g
Fiber: 0g
Sugar: 1.1g
Protein: 53.6g