Egg Drop Soup

Name: Egg Drop Soup
Yield: 6
Ingredients: 2 liters of chicken broth; 12 small slices of white bread; butter or margarine; 6 eggs; shredded Parmesan cheese

1
2 liters of chicken broth
2
12 small slices of white bread
3
butter or margarine
4
6 eggs
5
shredded Parmesan cheese

Ingredients

1
2 liters of chicken broth
2
12 small slices of white bread
3
butter or margarine
4
6 eggs
5
shredded Parmesan cheese

Directions

1
Bring the chicken broth to a boil and let it simmer
2
Fry the bread slices in butter or margarine
3
Break the eggs and cook them in the broth, 2 or 3 at a time
4
Remove them with a skimmer and place one egg on each plate, warmed
5
Pour the broth over the eggs, add 2 slices of bread to each plate, and sprinkle with Parmesan cheese
6
Serve immediately
7
Serves 6.