|Beef consomme/Chicken consomme||5 Cup (80 tbs)|
|Thick slices sourdough bread/Italian bread||4 , fried in olive oil|
|Italian parsley sprigs||2|
Bring consomme to boil Season with salt.
Place a slice of bread in each of 4 bowls, carefully break an egg onto each, and gradually pour hot soup over the egg to cook it slightly.(Poach the eggs first if you prefer them cooked solid.)