Zuppa Pavese
Egg and Bread Soup
4 large (1/2-in. thick) slices crusty country bread
4 Tbsp butter
8 eggs at room temperature
4 Tbsp grated Parmigiano
1 qt. beef broth
Fry the slices of bread in butter on both sides. Break one egg on top of
each of the bread slice without breaking the yolk. Cover with plenty of
Parmigiano. Bring the broth to a boil and pour it slowly over the eggs.
The eggs will cook fast. Serve immediately. Note: You may also fry the
eggs in butter before placing them on the slices of bread, and then cover
with hot broth.
"Angela's Italian Organic Oregano"
If you would like more of our Italian and Sicilian recipes straight
from Italy, be sure to visit OreganoFromItaly.com
Ciao-Ciao!
Angela
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