750 ml/ 1 1/4 pints Meat Stock
25 g/1 oz butter 8 bread slices, crusts removed
4 eggs 4 tablespoons freshly grated Parmesan cheese


1.Preheat the oven to 200°C/400°F/Gas Mark 6. Bring the stock to the boil. Meanwhile, melt the butter in a frying pan, add the bread, in batches, and fry until golden on both sides. Drain on kitchen paper.
2.Place two slices of bread on the base of four ovenproof soup bowls. Break an egg on top of each, ladle in the boiling stock and sprinkle with the Parmesan.
3.Place the bowls on a baking sheet in the oven for a few minutes until the cheese melts. Alternatively, you can serve the soup immediately after adding the cheese. This soup is substantial, but delicate at the same time.

Leave a Reply

Your email address will not be published.