4 tablespoons of butter
6 slices of Italian pine nut bread
6 cups of chicken broth (1.4 liters)
6 eggs
1 teaspoon of black pepper
6 tablespoons of grated Parmesan cheese
2 tablespoons of chopped parsley
1 teaspoon of ground nutmeg
4 tablespoons of butter
6 slices of Italian pine nut bread
6 cups of chicken broth (1.4 liters)
6 eggs
1 teaspoon of black pepper
6 tablespoons of grated Parmesan cheese
2 tablespoons of chopped parsley
1 teaspoon of ground nutmeg
Preheat the oven to 350°F (medium)
In a large skillet, melt the butter over medium heat
Arrange the pine nut bread slices side by side and fry until golden brown on both sides (approximately 3 minutes per side)
Distribute among six shallow dishes or ramekins
Place in the preheated oven, turn off and reserve
In a medium saucepan, bring the chicken broth to a boil over high heat
Remove the dishes or ramekins from the oven and gently break an egg over each slice of pine nut bread
Immediately pour 1 cup of hot broth over each egg and sprinkle with 1 pinch of black pepper, 1 tablespoon of grated Parmesan cheese, 1/3 tablespoon of chopped parsley, and 1 pinch of ground nutmeg
Serve immediately.
