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Combine tomato soup and water; bring to a boil. Break egg carefully into soup. Drop bread in toaster. When egg is poached, remove pan from stove. With a slotted spoon, carefully lift egg from soup and place on toast; plain or buttered. Add brown sugar and basil to hot soup; stir well and serve. Flavors do not mix.
By Robin from Washington, IA
By
08/12/2010
That is such an interesting recipe, I've never heard anything like it! Can't imagine how the egg will taste, but I'm going to have to try it!
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