Zuppa alla Pavese

Poached Egg in Chicken Broth

Preparation info
  • Serves


    • Difficulty


Appears in
A Lombardian Cookbook

By Alessandro Pavoni and Roberta Muir

Published 2015

  • About

Traditionally this dish is made by pouring boiling stock over an uncooked egg and toasted bread, so the egg stays quite raw and the toast soaks up the stock and falls apart – it’s hearty and rustic. In my slightly more refined version, diners break the poached egg open in the soup and stir it through, then add the croutons at the table just before eating, which gives a lovely contrasting crunch.