Serves: 4
Total Calories: 127

2 quarts homemade or a mix of half store-bought broth and half water
4 slices country bread, lightly toasted
4 large eggs, at room temperature
4 to 6 tablespoons freshly grated Parmigiano-Reggiano
salt and freshly ground black pepper

1 Prepare the broth, if necessary. If not freshly made, heat the broth to a simmer. Season to taste with salt and pepper.

2 Have ready 4 heated soup bowls. Place a slice of toast in each bowl, then crack an egg over each slice of toast.

3 Pour the hot broth over the eggs to cover by a few inches. Sprinkle with the cheese. Let stand until the egg white is cooked to taste. Serve hot.

From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 127
Calories from Fat: 37

More Recipes from the Cook'n in Italy Cookbook:
* Soups
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Bean and Mushroom Soup
Bread Noodles in Broth
Chicken Broth
Chickpea Soup from Puglia
Chickpea and Pasta Soup
Chunky Fish Soup
Cooked Water Soup
Creamy Bean Soup
Creamy Cauliflower Soup
Creamy Fennel Soup
Creamy Mushroom Soup
Egg Crepes in Broth
Egg Soup from Pavia
Escarole and Little Meatballs Soup
Fontina, Bread, and Cabbage Soup
Friulian Barley and Bean Soup
Green Bean and Sausage Soup
Leek, Tomato, and Bread Soup
Lentil and Fennel Soup
Lentil and Greens Soup
Ligurian Chickpea and Porcini Soup
Married Soup
Meat Broth
Milan-Style Pasta and Beans
Mushroom and Potato Soup
Mussels and Clams in Tomato Broth
Pasta and Beans
Pureed Lentil Soup with Croutons
Red Pepper Soup
Roman Egg Drop Soup
Seafood, Pasta, and Bean Soup
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Sicilian Tomato Barley Soup
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Tuscan Bread and Vegetable Soup
Tuscan Fish Soup
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Vegetable Soup with Pesto
Winter Squash Soup
Zucchini Pesto Soup
Zucchini and Potato Soup
Zucchini and Tomato Soup