Italian Egg Soup Recipe
Ingredients
2 cups brown stock
2 cups chicken stock
4 slices sandwich bread
8 very fresh eggs
2 tablespoons oil
1/4 cup grated Parmesan cheese
2 tablespoons chopped mixed herbs
Directions
1 Mix the 2 stocks together in a large pan and put over low heat. Cut the slices of bread into small cubes.
2 Break the eggs, one by one, into a saucer and slide them carefully down the side of the pan into the stock. Draw the white back onto the yolk with a fork to get neat, poached eggs.
3 While the eggs are poaching, heat the oil in a skillet and fry the cubes of bread in it. Then drain them.
4 Put 2 poached eggs into each soup bowl. Pour in the stock and divide the cubes of bread, the Parmesan and the mixed herbs between each; serve.
2 Break the eggs, one by one, into a saucer and slide them carefully down the side of the pan into the stock. Draw the white back onto the yolk with a fork to get neat, poached eggs.
3 While the eggs are poaching, heat the oil in a skillet and fry the cubes of bread in it. Then drain them.
4 Put 2 poached eggs into each soup bowl. Pour in the stock and divide the cubes of bread, the Parmesan and the mixed herbs between each; serve.
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