|Chicken stock||1 1⁄2 Quart|
|Minced parsley||3 Tablespoon|
|White bread slice||6 , discard trusts|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
In a large skillet, combine stock, salt, pepper and parsley; bring to a boil.
Reduce heat and simmer.
Carefully add eggs to stock, one at a time.
Poach and remove with slotted spoon; keep warm.
Strain stock and divide into 6 bowls.
Arrange a toast slice o