Lunch · 25 min · italian

Zuppa Pavese

Dinner decisions, handled: Zuppa Pavese pairs rich chicken or vegetable broth with eggs for a 25-minute Italian lunch. At 239 calories and 11g protein per serving, it fits easily into a high-protein day. Leftovers keep well, so it doubles as next-day lunch without any extra work.

✓ USDA-verified nutrition data

Ingredients

• 6 cups Rich chicken or vegetable broth
• 4 Eggs
• 4 slices Stale bread
• 3/4 cup Parmigiano Reggiano
• 2 tbsp Butter
• 2 tbsp Fresh parsley

Steps

1. Bring the broth to a rolling boil and season it well — the broth is the whole dish here, so use your best.
2. Toast the bread slices in butter until golden and crisp on both sides. Set one in each warm soup bowl.
3. Crack the eggs into the boiling broth, keeping them spaced apart, and poach exactly 3 minutes — whites set, yolks still runny.
4. Lift each egg with a slotted spoon onto its toast.
5. Ladle the steaming broth over and around.
6. Shower with parmigiano and parsley and serve immediately, breaking the yolk into the broth at the table.

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