Pavia's Poached Egg Soup

By bakers_delight85

Use a good country-style bread with an open crumb such as ciabatta.

Ingredients

• 4 thick slices ciabatta bread, toasted and buttered
• 4 large eggs
• 4 Tbsp. grated Parmigiano-Reggiano cheese
• 4 cups very hot beef or chicken broth

Details

Servings 4

Preparation

Step 1

Preheat the oven to 375 degrees F.
Place the slices of toast in four individual oven-to-table soup bowls.
Crack an egg on top of each slice of toast and sprinkle each with a Tbsp. 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 baking sheet in the preheated oven for 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, and serve immediately.