2 slices stale sourdough bread, cut into small chunks
1 tbsp white wine vinegar
2 free-range eggs
1 small bunch fresh coriander, leaves picked and chopped
3 garlic cloves, thinly sliced
1 small green chilli, thinly sliced
drizzle olive oil
few drops lemon juice
Place the stock, coriander, garlic, peppercorns and bay leaf in a saucepan and bring to the boil. Reduce the heat and simmer for 30 minutes.
Divide the bread chunks evenly between two soup bowls.
Meanwhile, poach the eggs. Fill a small saucepan just over one-third full with cold water and bring to the boil. Add the vinegar and turn down to a simmer. Crack the eggs one at a time into a small bowl and gently tip into the simmering water. Lightly poach for 2–3 minutes. Remove from the pan with a slotted spoon and leave to drain on kitchen paper.
Strain the stock and pour into the soup bowls over the bread. Top each bowl with a poached egg.
Garnish with the coriander, garlic, chilli, a drizzle of olive oil and some lemon juice. Serve immediately.