← Nouns Cooking · Italian

Ingredients

• 1.2 l rich homemade chicken or beef broth
• 4 slices thick slices of good country bread
• 40 g Butter
• 4 very fresh eggs
• 60 g Parmesan, finely grated
• Black pepper

Method

1. Bring the broth to a rolling boil and season it.
2. Melt the butter in a frying pan over medium heat and fry the bread for 2–3 min per side, until golden.
3. Put a slice of toast in each warmed deep bowl, crack an egg onto it and sprinkle with Parmesan.
4. Ladle the boiling broth gently down the side of the bowl, not onto the yolk, so it sets the white. Serve at once with pepper.

Tips

• The yolk stays runny; for a firmer egg, slide the filled bowls into a 200°C (180°C fan, 400°F) oven for 3–4 min. Use pasteurised eggs for anyone vulnerable.

Sources

Written in our own words after cross-checking these recipes:

Memorie di Angelina Pasta Grammar