• 4 cups chicken or vegetable broth
  • 2 tablespoons unsalted butter
  • 12 slices baguette
  • 4 large eggs
  • 3/4 cup grated Grana Padano cheese


  1. Bring the broth to a boil in a soup pot over medium-high heat.
  2. Heat 1 tablespoon of the butter in a large skillet over medium heat. Add the bread slices and sauté the slices of bread until crisp and golden brown on both sides, about 2 minutes per side. (Work in batches and add more butter between batches as needed.)
  3. Put 3 slices of toasted bread into each heated soup plate. Crack a fresh egg on top of the toast. Top with cheese and ladle the boiling broth over the egg and bread.
  4. Serve the soup immediately. Pass additional cheese on the side if desired.

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