Swiss Country Soup
|Grated cheese||100 Gram (1 Cup)|
|Chicken stock||1 Liter (5 Cups)|
|Finely chopped parsley||2 Tablespoon|
|Water||1 Cup (16 tbs)|
1. Heat butter and fry bread slices until both sides are golden. Drain.
2. Place bread slices one on each of the four deep soup plates.
3. Heat water in a fry pan and poach eggs one at a time. Carefully lift poached egg and place on fried bread.
4. Heat chicken stock, add seasoning pour over the egg on toast. Cover with cheese and garnish with : parsley.
5. Serve at once.