Parmesan Broth With Rag Pasta And Crispy Fried Egg | Donna Hay
This parmesan broth with rag pasta and crispy fried egg is pure comfort in a bowl. Warm, tasty and so incredibly easy.
Ingredients
- 1 litre chicken stock
- 1 large (40g) parmesan rind+
- ¼ cup (60ml) extra virgin olive oil
- 1 cup (70g) sourdough breadcrumbs
- sea salt and cracked black pepper
- 4 eggs
- 300g fresh lasagne sheets, cut into 5cm-wide strips (see cook’s note+)
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