4 thick slices cibatta bread
4 tablespoons butter (1/2 stick)
4 large eggs
4 tablespoons grated Parmigiano Reggiano cheese
4 cups boiling hot beef or chicken broth (preferably home-made)
2 tablespoons minced parsley
Salt and pepper to taste
Preheat the oven to 375°F.
Melt some butter in a non stick pan and fry the bread slices until golden. Place one slice in each of 4 soup bowls.
Crack an egg on top of each slice of toast and sprinkle each with a tablespoon of cheese. Carefully pour 1 cup of broth down the side of each bowl.
Place the bowls on a rimmed baking sheet and place the sheet in the oven for about 7 to 8 minutes or until the eggs have just solidified and are lightly poached.
Remove the baking sheet from the oven.Sprinkle the top of the eggs with salt and pepper to taste; sprinkle parsley over the tops and serve.
This recipe is featured on show 1918 - Eggs inPurgatory and Heaven.
Want More Recipes? See My Latest Book:
Mary Ann returns to her family's humble beginnings to bring us a treasure trove of more than 200 time-honored recipes.
Buy it now from Amazon for just $24.00
A Testimonial From Mario Batali:
This collection epitomizes the tradition and love that goes into all of Mary Ann Esposito's cooking. Like her award-winning TV series, this book will live on for years with all of those who cook her delicious recipes. My kids love everything Mary Ann cooks!"