4 T butter
6 slices firm, coarse-textured bread
6 cups chicken, meat or vegetable broth
salt and freshly ground pepper
6 T freshly grated Parmigiano Reggiano cheese
3 T fresh parsley, chopped
Melt the butter in a pan and fry the bread slices on both sides until golden brown. Divide among 6 soup bowls and place the bowls in a preheated 350 degree oven.
Meanwhile bring the broth to a rolling boil, adding salt and pepper if necessary. Break an egg onto each slice of bread, taking care not to break the yolk. Gently pour the boiling broth over the egg and salt and pepper to taste. (If you desire a slightly more well done egg, fry it briefly first before placing on the toast, taking care not to break the yolk.) Sprinkle with the Parmesan cheese, chopped parsley and a dash of nutmeg. Serve immediately.