|Chicken broth||1 Quart|
|Bread slice||4 , 0.5 inch thick, toasted and generously buttered|
|Freshly grated parmesan cheese||1⁄4 Cup (4 tbs)|
Heat chicken broth.
Place slices of buttered toast in individual heat resistant soup bowls.
Break an egg over each toast slice.
Carefully pour broth into bowls taking care not to break the egg yolks.
Set bowls in, a 350Â°F oven and cook until egg whites are firm.
Before serving, sprinkle generously with grated cheese.