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What You Need:
(Serving Size: 4)
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4 tablespoons butter
4 slices of Italian bread, each ½ inch thick
4 fresh eggs
3 cups chicken stock, fresh or canned
2 tablespoons freshly grated imported Parmesan cheese
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Translate this recipe:
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| How To Cook: |
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1. In a heavy 8- to 10-inch skillet, melt the butter over moderately low heat and in it cook the bread, turning frequently, for 4 or 5 minutes, or until the slices are golden brown on both sides. Place 1 slice of bread in each of 4 individual soup bowls.
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2. Bring 2 inches of water to a simmer in a 10- to 12-inch skillet. Break 1 egg into a saucer. Holding the dish as close to the water as possible, slide the egg into the skillet. Gently lift the white over the yolk with a wooden spoon.
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3. Following the same procedure and keeping the water at a slow simmer, break the 3 other eggs into the saucer 1 at a time and slide them into the water. Try to keep them separate.
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4. Poach the eggs for 3 to 5 minutes, depending on how firm you want them. Then remove them from the water with a slotted spatula or spoon and place 1 egg on top of the fried bread in each soup bowl.
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5. Heat the chicken stock to a simmer in a small saucepan, sprinkle the eggs with grated cheese and pour the stock around it. Serve the soup at once.
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