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While warming up the broth, fry the slices of bread in butter: they must brown on both sides, making sure they do not break.
The important thing is that the slices are crunchy on the outside and soft on the inside.
Then place two slices of bread on each plate and break two eggs on them, making sure that the yolk remains whole. Sprinkle with plenty of Parmesan cheese and pour the broth on the plates, without letting it fall on the eggs. Serve hot.
(4 people): 8 very fresh eggs, 8 slices of bread, grated parmesan, 80 g of butter, 1 litre of meat broth.