4 slices of Italian or French prosciutto
Parmesan cheese, grated
4 cups of beef or chicken broth
4 egg yolks (leftovers)
Butter or margarine
4 slices of Italian or French prosciutto
Parmesan cheese, grated
4 cups of beef or chicken broth
4 egg yolks (leftovers)
Butter or margarine
Preheat the oven to moderate temperature (170°F)
Spread plenty of butter on one side of the slices
Place them, with the buttered side up, in a baking dish and let them sit in the oven for 15-20 minutes or until they're toasted and crispy
Sprinkle each slice with 1 tablespoon of grated Parmesan cheese and let it brown slightly
Bring the beef or chicken broth to a boil, then reduce the heat
Pour the hot broth into 4 soup bowls that have been warmed up
In each bowl, place 1 slice of prosciutto and let it sit for 2-3 minutes
Then, carefully place 1 raw egg yolk on top of each slice, and if desired, sprinkle with more Parmesan cheese.
