Bring to the boil. Crack the eggs into a mug, pour them into the boiling vinegar water and cook for four minutes. Then remove the eggs from the stove and keep them hot. Rinse, drain and chop the parsley. Heat the meat soup and toast the toast, cut it into the size of a soup cup opening and put it into the soup cup. Place a poached egg on each piece of toast, season the egg with salt and sprinkle with the parsley. Pour the hot beef broth around the egg and sprinkle each soup portion with grated Parmesan.
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