1 tsp. oil 2 Tbsp. garlic, minced 14 1/2 oz. can chicken broth 1/2 c. water 1/2 tsp. paprika 1/8 tsp. ground pepper 3 oz. canned chicken (undrained) 2 eggs 1/2 c. croutons 2 Tbsp. Parmesan cheese, grated 2 Tbsp. green onions (with tops), sliced
What to do:
1. Heat oil in medium saucepan over medium heat. Add garlic, stirring frequently until lightly browned. Add broth, water, and seasonings. Bring to a boil. Reduce heat to a simmer and cook 15 min. Stir in chicken. 2. Break cold eggs, one at a time, into bowl. Holding bowl close to broth's surface, slip eggs into soup. Cook until whites are completely set and yolks begin to thicken but are not hard, about 3 to 6 min. 3. Place 1/4 c. croutons in each of 2 (12-oz.) bowls. With slotted spoon, gently place eggs on croutons. Ladle about 1 1/3 c. soup over each egg. Sprinkle with cheese and onions.
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