Ingredients:
4 eggs
2 slices farmhouse bread
1 liter stock
100g/3.5 oz. grated parmesan cheese
nutmeg
pepper
salt
butter
Preparation:
Heat the stock in a pan; beat the eggs whole with a fork, add a pinch of salt, pepper, nutmeg and the grated parmesan. When the stock boils add the mixture; as soon as the eggs start to stiffen, place the slices of bread lightly toasted on a Pyrex dish, cover them with lots of parmesan, pour the stock with the eggs added on them, heat over a high flame for two minutes and serve.
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