Summary

Ingredients

• 1 liter meat broth or chicken broth
• 1 liter water
• 2 teaspoons salt
• 4 tablespoon vinegar
• 4 egg (s), very fresh
• 4 slices toast, white bread or sandwich
• 2 tablespoon butter
• 1 shot white wine, tart
• 50 g cheese (Emmentaler), rated
• 50 g parmesan, rated

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Instructions

1. Heat the bouillon. Bring plenty of water to the boil. Add salt and vinegar and poach the eggs in it. Toast the white bread slices on both sides in butter, then place in 4 soup plates. Place the poached eggs on top, pour in the bouillon seasoned with wine and sprinkle generously with cheese.