A humble soup, born of the fear of the good hostess that there isn’t enough for her guests. In the course of his battles with the Holy Roman Empire,
Heat oven to 200°C (400°F). Heat broth to a rolling boil.
Butter the bread on both sides and fry on one side in a hot pan until lightly golden. Cut an egg-sized hole in the middle of each slice, and turn over. Break an egg into each hole and cook, covered, for 3 minutes or so, until egg is cooked and set, but still runny in centre.
Taste broth for salt and pepper.
Arrange the toast in warmed soup bowls. Ladle hot broth around toast and serve immediately, with a bowl of grated Parmigiano.
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