in a medium to large pan crumble and fry sausage until no longer pink.

pour in chicken broth. bring to boil.

meanwhile wash and quarter the potatoes so they are in about bite sized wedges.

add potatoes and chives to you're boiling broth.

meanwhile whisk eggs until blended.

once potatoes are soft bring soup down to a simmer and slowly stir in the eggs.

pour into two bowls.

just before serving while soup is hot sprinkle shredded cheddar on top.

garnish with a small amount of chives.

serve with buttered biscuits or top with croutons for a complete meal!