Soup for breakfast might sound a bit strange to you, but this is really very good. In the Lombardy region of Italy, there is a very old city called Pavia. It is here that Zuppa Pavese was created by the monks of Certose di Pavia.
I call it breakfast soup because, well, I have it for breakfast. If you love poached eggs but are not that good at cooking them, here’s just the recipe you need. It’s a quick and easy meal if you’re dining solo or an elegant weekend breakfast for two. (This recipe serves one). And if you’d like to add a little something sweet, raspberry & mascarpone torta or ricotta blueberry breakfast cake would be a lovely addition.
- 1 1/2 teaspoons butter
- 1 slice rustic bread
- 1 cup chicken broth
- 1 egg
- 1 tablespoon fresh Parmesan cheese, grated
- 1 teaspoon Italian parsley, chopped
- Take an egg out of the refrigerator and run under warm water for a minute or two. (This takes the chill off).
- Melt butter in small saute pan, fry bread until golden brown on both sides.
- Heat oven to 350* and then turn off. Place a bowl (ovenproof) in the oven.
- Bring broth to a boil. (In a separate pan or microwave in a glass measuring cup).
- Remove bowl from oven, place bread slice in bowl and carefully break egg onto the bread.
- Pour the boiling broth over the egg. (This will cook the egg so it’s important the broth is boiling).
Sprinkle with Parmesan and chopped parsley.
Season with fresh black pepper.