Breakfast Soup
Prep time
Cook time
Total time
Serves: 1, easily doubled
  • 2 cups homemade chicken stock
  • Squeeze or two of fresh lemon juice
  • Salt
  • Pepper
  • 1 egg
  • 1 slice good bread, stale or toasted
  • About ¼ cup grated Parmesan cheese
  • Good olive oil
  1. Heat the stock and lemon juice with a pinch of salt and some ground pepper, covered, until it comes to a boil. Remove the lid and turn the heat to very low, so the pot just barely simmers. Crack an egg into a little prep bowl. Salt it. Lower it carefully into the simmering soup. Use a spoon to fold the whites back in if they seem to spread. Simmer until whites are set, 3 to 4 minutes.
  2. Meanwhile, put the toasted bread in the bottom of a wide bowl. Sprinkle with most of the Parmesan and drizzle with olive oil. Gently pour the soup out over the bread, using a spoon to keep the egg from breaking. Sprinkle with more Parm, olive oil, and salt, then eat (breaking the yolk to help thicken things).
Recipe by Big Girls Small Kitchen at