4 cups chicken broth
2 eggs, slightly beaten
2 tablespoons flour
1/4 cup grated Swiss cheese
2 tablespoons grated Parmesan cheese
1/4 teaspoon salt
dash of ground nutmeg
4 slices of bread, toasted
chopped parsley

Bring three cups of chicken broth to a boil, reduce heat, simmer. In a separate bowl, combine eggs and flour then stir in cheese, nutmeg and salt. Gradually stir in remaining cup of chicken broth. Stir a small amount of hot mixture into cheese mixture. Slowly stir cheese mix into hot chicken broth. Reduce heat. Continue to cook stirring constantly until mixture thickens, about three to four minutes. Remove crust from bread, cut into quarters, float on soup. Garnish with chopped parsley