Egg Soup From Pavia Recipes

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EGG SOUP FROM PAVIA



Egg Soup from Pavia image

Number Of Ingredients 5

2 quarts homemade or a mix of half store-bought broth and half water
4 slices country bread, lightly toasted
4 large eggs, at room temperature
4 to 6 tablespoons freshly grated Parmigiano-Reggiano
salt and freshly ground black pepper

Steps:

  • 1 Prepare the broth, if necessary. If not freshly made, heat the broth to a simmer. Season to taste with salt and pepper. 2 Have ready 4 heated soup bowls. Place a slice of toast in each bowl, then crack an egg over each slice of toast. 3 Pour the hot broth over the eggs to cover by a few inches. Sprinkle with the cheese. Let stand until the egg white is cooked to taste. Serve hot. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

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