4 eggs - 2 slices farmhouse bread
- 1 liter stock - 100g/3.5 oz. grated parmesan cheese - nutmeg
- pepper, salt - butter
Heat the stock in a pan; beat the
eggs whole with a fork, add a pinch of salt, pepper, nutmeg
and the grated parmesan. When the stock boils add the mixture;
as soon as the eggs start to stiffen, place the slices of bread
lightly toasted on a Pyrex dish, cover them with lots of parmesan,
pour the stock with the eggs added on them, heat over a high
flame for two minutes and serve.
N.B. Ingredients are given for 4 portions.
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