Instructions: Gently heat the stock in a saucepan and season to taste with salt and pepper. Heat the butter in a large frying pan and saut=E9 the bread on both sides until golden. Place a slice of bread in each warmed soup bowl.

Sprinkle with a little salt and grated cheese. Break an egg into each bowl.

Bring the stock to a rolling boil and carefully ladle over the eggs. (Keep the stock on the heat while working, so that it remains hot enough to poach the eggs.) Serve at once.

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