JD wrote:

>
> This recipe wouldn't be considered authentic, and is really an amalgam
> of several Mexican style soups, but I like it -- and it's really easy
> to whip up:

I discovered a new trick last week from The Herb Garden
Cookbook.

According to the author Lucinda Hutson, in Spain and Mexico
they heat the soup bowls in the oven. Just before serving
the soup, gently lay a fresh egg in the bottom of the bowl,
then pour the hot soup over it.

The soup poaches the egg. It worked well for breakfast.