Photograph of the finished Zuppa pavese

Italy · Súp trứng bánh mì Pavia

Zuppa pavese

25 min Hands-on time
EasyDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Chicken broth Chicken broth 1.4 l
  • Photograph of Bread Bread 200 g
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Parmigiano cheese Parmigiano cheese 80 g
  • Photograph of Unsalted butter Unsalted butter 40 g
  • Photograph of Black pepper Black pepper 4 g

Method

  1. 1 Bring the chicken broth to 90 degrees until it's reduced to a simmer; the boiling water will whisk the egg into strands.
  2. 2 Pan-fry the 1.5 cm thick slices of bread in unsalted butter for 3 minutes on each side until golden brown and crispy.
  3. 3 Place two slices of bread in a deep bowl, then crack an egg right in the middle of each slice so the egg has something to hold it in place.
  4. 4 Sprinkle parmigiano cheese around the egg and pour hot broth along the side of the bowl, avoiding pouring directly to break the yolk.
  5. 5 Cover the bowl for 2 minutes until the egg whites become opaque while the yolks remain runny, then sprinkle with pepper and serve immediately.

With an appliance

  • Air fryer 22 min

    Replace step 2: spread butter on both sides of the bread and bake in an air fryer at 190 degrees for 5 minutes, flipping at the 3rd minute for golden brown and crispy; keep steps 3 to 5 as the hot broth will make the egg whites slightly cloudy.

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