Equipment
Medium saucepan
Frying pan
Soup bowls
Ladle
Ingredients
2 servings
Broth
- 600 ml chicken broth, high quality
Toast & Toppings
- 2 crusty white bread, sliced 2cm thick
- 30 g unsalted butter
- 2 eggs, fresh, room temperature
- 30 g parmesan cheese, grated
- 5 g fresh chives, chopped
- black pepper
Nutrition (per serving)
900
Calories
80g
Protein
26g
Carbs
51g
Fat
1g
Fiber
3g
Sugar
695mg
Sodium
Method
01
Heat the chicken broth in a medium saucepan over medium heat until it reaches a gentle simmer.
02
While broth heats, melt butter in a frying pan over medium heat. Fry the bread slices until golden brown and crispy on both sides.
4mLook for: Golden brownFeel: Crispy
03
Place one slice of toasted bread into the bottom of each serving bowl. Sprinkle half of the grated Parmesan cheese directly onto the hot toast.
04
Crack the eggs directly into the simmering broth. Poach gently for about 3 minutes until the whites are set but the yolks remain runny.
3mLook for: Opaque whitesFeel: Soft yolk
05
Carefully ladle a poached egg onto each slice of bread, then pour the hot broth around it. Garnish with remaining Parmesan, chives, and black pepper. Serve immediately.
Chef's Notes
- The quality of this dish relies entirely on the quality of the broth. Use a rich homemade stock or a high-quality bone broth for the best result.
- For an authentic touch, rub a clove of raw garlic on the toasted bread before placing it in the bowl.
- This dish is sometimes served by placing the raw egg on the bread and pouring boiling broth over it to cook it (Zuppa alla Pavese style), but poaching in the pot ensures consistent food safety and texture.
- If using store-bought broth, taste for salinity before adding extra salt, as the Parmesan and butter add significant sodium.
