2 1/2 litres (4 1/2 pints)
good chicken stock
sea salt
6 slices ciabatta bread
l00g (3 1/2 oz) grated
GruyËre cheese
l00g (3 1/2 oz) freshly
grated parmigiano
6 organic eggs
bunch Italian flat-leaf
parsley, chopped
freshly ground
black pepper | Put 6 wide soup bowls in a gentle oven and heat them
up (so the soup will stay piping hot).
Bring the chicken stock to a simmer and taste for salt.
Keep the broth at simmering point while you grill or
toast the ciabatta slices. Put each slice into a hot soup bowl.
Combine the cheeses and sprinkle them over the bread.
Pour the hot broth into the bowls and carefully break an
egg on top of each slice of bread. Sprinkle some parsley
and grind some pepper over the eggs. The heat of the
broth should just cook the whites of the eggs, leaving the yolks deliciously runny.
Serves 6 |  |
