Pavia-style egg and bread soup (Zuppa pavese)

1. Bring the stock to the boil in a saucepan and add salt if needed; meanwhile warm the soup plates in a warm oven (80 °C).

2. Heat the butter in a frying pan and fry the bread slices for 1-2 minutes on each side until golden.

3. Place two slices of fried bread in each plate and sprinkle with a little grated parmesan.

4. Crack the eggs one at a time into a cup and gently slide each one onto the bread so the yolk stays whole; sprinkle parmesan around the white.

5. Using a ladle, slowly pour the boiling stock around the egg from the edge of the plate, so the heat sets the white while the yolk stays runny.

6. Serve at once with the remaining parmesan and freshly ground pepper.

Tip: The broth must be very hot to cook the egg - to be sure, you can pop the plates back into the hot oven for a minute.