This classic Italian soup is enriched with eggs and saffron to
make for instant luxe.
2free-range eggs¼ cup finely grated parmesan, plus extra for serving1 tbspflat-leaf parsley, finely chopped1 litrechicken stock 1 tspsaffron threads, soaked in ½ cup warm waterParmesan toasts4 slicesciabatta or similar bread2 tbspextra-virgin olive oil20 gm (¼ cup) freshly grated parmesan
To make parmesan toasts, preheat oven to 200C. Drizzle ciabatta slices with olive oil and sprinkle with parmesan. Season with freshly ground black pepper. Place on a baking tray and bake for 5 minutes or until golden brown. Remove from oven and transfer to a plate until ready to serve.
Combine eggs, cheese and parsley in a small bowl and whisk together.
Bring stock to the boil in a medium saucepan. Stir in saffron and saffron liquid. Add egg mixture in a thin stream, whisking constantly. Reduce heat and simmer for 2 minutes. Season with sea salt and freshly ground black pepper and serve with parmesan toasts and extra parmesan on the side.