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Poached Egg Soup
- 4 thick slices cibatta bread
- 4 tablespoons butter (1/2 stick)
- 4 large eggs
- 4 tablespoons grated Parmigiano Reggiano cheese
- 4 cups boiling hot beef or chicken broth (preferably home-made)
- 2 tablespoons minced parsley
- Salt and pepper to taste
Directions:View on PBS Food
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