Poached Egg Soup

recipe characterize

Pavia is an typical town in southwest Lombardy that’s a truly great fertile space for the manufacturing of dairy products, including eminent gorgonzola cheese. No longer so well-known is this nutritious soup that would also honest be made in minutes. Order ethical nation style bread with an birth crumb such as cibatta; utilize the freshest eggs, and the clearest red meat or rooster broth. Look Mary Ann Esposito make Poached Egg Soup at!


  • 4 thick slices cibatta bread
  • 4 tablespoons butter (1/2 stick)
  • 4 big eggs
  • 4 tablespoons grated Parmigiano Reggiano cheese
  • 4 cups boiling scorching red meat or rooster broth (preferably dwelling-made)
  • 2 tablespoons minced parsley
  • Salt and pepper to taste


  1. Preheat the oven to 375°F.
  2. Soften some butter in a non stick pan and fry the bread slices except golden. Space one sever in each of 4 soup bowls.
  3. Crack an egg on high of each sever of toast and sprinkle each with a tablespoon of cheese. In moderation pour 1 cup of broth down the aspect of each bowl.
  4. Space the bowls on a rimmed baking sheet and space the sheet within the oven for roughly 7 to eight minutes or except the eggs occupy pleasant solidified and are lightly poached.
  5. Comprise away the baking sheet from the oven.Sprinkle the discontinue of the eggs with salt and pepper to taste; sprinkle parsley over the tops and help.

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