Zuppa pavese with eggs and toasted bread

Ingredients

For 1 serving

• Beef broth400 ml
• Eggs2
• Bread60 g
• Grana Padano20 g
• Butter5 g
• Spinach100 g
• Saltto taste

Contains: gluten, lactose, eggs, celery,

Method

1. Bring the beef stock to the boil in a small pan and add salt only if needed.
2. Meanwhile melt the butter in a frying pan over medium heat and toast the slices of bread for 2 minutes per side, until golden and crisp.
3. Wash the spinach and blanch it in the stock for 1 minute, until wilted; lift it out with a slotted spoon and put it in the bowl with the bread on top. Bring the stock back to a rolling boil.
4. Crack the eggs one at a time into a cup and slide them gently onto the bread without breaking the yolks; sprinkle with grated Grana Padano.
5. Pour the boiling stock in around the edge of the bowl, not over the eggs, cover with a plate and leave for 2 minutes, until the whites have turned white and the yolks are still soft.