Instructions
- Toast the bread slices until golden brown. Place one slice in each of two soup bowls.
- Bring the chicken broth to a simmer in a saucepan over medium heat.
- Crack an egg into each bowl on top of the toasted bread.
- Carefully pour the hot broth over the eggs and bread in each bowl.
- Sprinkle with grated Parmesan cheese, salt, and pepper to taste.
- Garnish with chopped fresh parsley, if desired, and serve immediately.
