Zuppa alla Pavese

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.