| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Meats, Dairy |
|
Soups, Eggs, Wrv |
2 |
Servings |
INGREDIENTS
| 5 |
|
To 6 c good chicken broth |
| 4 |
|
Eggs |
|
|
Garlic bread |
|
|
Parmesan cheese; grated |
INSTRUCTIONS
BILLS20086
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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