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Pavia-style soup with buttered toast, egg and Parmesan
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Source: https://recipheon.com/en/recipes/soups/pavia-style-soup-with-buttered-toast-egg-and-parmesan
About this recipe
Pavia-style soup combines buttered toast, an egg and Parmesan with hot broth, in the Lombard tradition. The toast absorbs broth from underneath, while its browned edges make the soup look inviting. We place the egg on the toast and finish it in the oven until all the white is set and the yolk remains creamy. A few simple ingredients deliver plenty of flavor, so choose a good, clear beef broth. Using prepared broth, you can make four servings in about 35 minutes.
Ingredients
Broth, toast and eggs
1200 ml prepared, strained and defatted beef broth, without pieces of meat or vegetables, not concentrate
200 g wheat bread, 4 slices of about 50 g each and about 1.5 cm thick, weighed before frying
40 g unsalted butter, all used for the toast and served in the soup
4 medium eggs
40 g Parmigiano Reggiano cheese, finely grated
0.5 g ground black pepper
up to 4 g salt to season the broth to taste
Steps
Preheat the oven to 180°C with conventional top and bottom heat. Place four ovenproof bowls suitable for baking, each holding at least 500 ml, on a baking sheet. Prepare four slices of bread and finely grate the Parmesan.
Pour the broth into a saucepan and heat over medium heat until it reaches a gentle boil, about 6–8 minutes. Taste and add salt only if needed, remembering that Parmesan is salty too. Reduce the heat and keep the broth hot, then return it to a gentle boil just before pouring. Prepare the toast in the meantime.
Melt 20 g butter in a frying pan about 28 cm in diameter over medium heat. Add two bread slices and fry for about 2–3 minutes on each side until golden; lower the heat if the butter darkens too quickly. Transfer the toast to two bowls and divide the butter remaining in the pan between those bowls. Prepare the other two slices in the same way with the rest of the butter, then transfer them to the other two bowls.
AI-generated Crack an egg into a small cup and carefully slide it onto the center of one toast slice, keeping the yolk whole. Repeat with the remaining eggs. Pour about 300 ml hot broth into each bowl, directing it beside the egg, not straight onto the yolk. Divide all the Parmesan and pepper between the servings, leaving the center of each egg visible.
Place the baking sheet with the bowls on the middle rack of the preheated oven. Bake for about 8–12 minutes until all the whites are opaque and set, including around the yolks; the yolks should remain creamy. If any white is still translucent or runny, bake for a few more minutes. Carefully remove the hot bowls and serve the soup immediately.
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