6 cups soup stock
4 slices bread
2 tbsp. butter
4 pieces eggs
1/4 cup cheese, grated
2 tbsp. spring onions, cut fine
salt, pepper, vetsin to taste

Cut bread into cubes and toss in melted butter until golden brown to make into croutons. Set aside. Bring soup stock into a boil. Break eggs into boiling soup stock and whisk. Reduce heat and season to taste. Place in soup bowls and garnish with croutons, cheese and spring onions.

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