Lombardy
Preparation - Medium
Serves 6

According to tradition this dish was born in 1525, on the day King Francis I of France was defeated by Emperor Charles V of the Holy Roman Empire. The king pronounced the historical phrase "Everything is lost but honor." But there was at least one other thing he hadn't lost-his appetite. He stormed the Pavese countryside, famished, in search of something to eat. Finally he arrived at a farm where a peasant woman was brewing a soup. The king told her who he was and that he was very hungry. The woman placed a piece of old bread in a bowl, covered it with broth and then, thinking that this food was not noble enough for a king, even a defeated one, she went to the henhouse, picked up two eggs and broke them into his soup bowl. Naturally the recipe has grown a bit more sophisticated since then. "Francesco Ghedini - Northern Italian Cooking".

6 T unsalted butter
2 T olive oil
6 slices Italian style bread, 1 inch slices, fried
6 cups chicken or beef broth
6 eggs
Salt and freshly ground white pepper
1 1/4 cup freshly grated Parmesan cheese

Heat the butter and olive oil in a skillet and sauté the bread browning on both sides. Remove and place on paper towels.
Meanwhile bring the broth to a simmer and keep it there.
Heat individual soup plates or bowls in an oven.
Place a slice of bread in each bowl or plate.
Break an egg onto the bread, being careful not to break the yolk.
Sprinkle with Parmesan, salt and pepper to taste.
Once all eggs are placed on the toast carefully ladle the very hot broth onto the eggs in the bowls.
The heat of the broth should cook the eggs.
If the eggs are not cooked to your taste, place in a hot oven for a minute or two.
Serve with extra Parmesan at table.

Note: If you can, try making this soup with a home-made chicken or meat broth.

Source:	Northern Italian Cooking
        Francesco Ghedini
        Hawthorn Books, Inc.