Instructions

1. Bring the chicken broth to a boil.
2. Turn down the heat and poach the 2 eggs in the broth for 5 minutes (for a slightly-runny egg).
3. Remove the eggs and place each into a bowl.
4. Add the chopped romaine lettuce into the broth and cook for a few minutes until slightly wilted.
5. Ladle the broth with the lettuce into the bowls.