Pastina and Egg
Pasta for breakfast? Why not—this hearty breakfast is great on a cold morning to fortify you for the day.
INGREDIENTS | SERVES 6
1 whole egg
2 egg whites
3 cups chicken broth (fat removed)
1½ cups pastina
1 ounce fresh Parmesan cheese, grated
Fresh-cracked black pepper, to taste
¼ bunch fresh parsley, chopped
Beat the egg and egg whites. Bring the broth to a slow boil in a medium-size saucepot, then add the pastina; stir frequently until almost al dente.
Whisk in the eggs, stirring constantly until the eggs are completely cooked and the pasta is al dente. Remove from heat and ladle into bowls. Sprinkle in cheese, pepper, and parsley.
