SIMPLE SOUP for Breakfast, Lunch, or Dinner
Italian stracciatella soup is usually made by drizzling beaten eggs and parmesan cheese into boiling meat broth. It’s a kind of egg-drop soup, but this version is vegetarian, deconstructed, and can be assembled in under 15 minutes with 4 pantry staples. The combination of spinach, parmesan cheese, over-easy eggs, and broth make it nutritious, very tasty, and versatile enough for breakfast, lunch, or dinner. Add a dash of nutmeg to give an earthy and more complex flavor.
SERVES 4
4 cups spinach, chiffonade
1 cup freshly grated parmesan cheese
4 large eggs
1 quart vegetable broth
1 teaspoon ground nutmeg
Salt to taste
Pepper to taste
Divide spinach into 4 bowls. Top with cheese and set aside.
Fry eggs over easy and transfer to the serving bowls. The loose yolk adds creamy texture, so it’s OK if it cracks in the bowl.
Heat the vegetable broth and nutmeg in a small saucepan over medium heat until it reaches the desired temperature. Add salt and pepper to taste. Pour 1 cup of broth over the egg in each bowl and serve.
