250 ml vegetable stock (e.g. from stock cube)
1 slice of wholemeal toast
1 tbsp. grated parmesan cheese (or whatever cheese you’ve got)
Toast bread, put onto bottom of an oven-proof bowl. Put raw egg on top (careful with the egg-yolk!), add hot vegetable stock and cover with parmesan cheese. Place in the oven for approx. 10 mins. (the soup must boil briefly). Tastes a lot better than it sounds!