Zuppa di Colazione (Breakfast Soup)


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
  1. Take an egg out of the refrigerator and run under warm water for a minute or two. (This takes the chill off).
  2. Melt butter in small saute pan, fry bread until golden brown on both sides.
  3. Heat oven to 350* and then turn off. Place a bowl (ovenproof) in the oven.
  4. Bring broth to a boil. (In a separate pan or microwave in a glass measuring cup).
  5. Remove bowl from oven, place bread slice in bowl and carefully break egg onto the bread.
  6. 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.

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