Preheat the oven to 180 degrees Celsius.
Prepare the crouton by placing the slice of pane de casa onto a baking tray. Drizzle with olive oil and place into the oven to bake until golden.
1 slice pane di casa bread, 3 tablespoons olive oil
Add eggs, parmesan and cracked black pepper to a bowl and whisk to combine.
2 eggs, ½ cup parmesan, cracked black pepper
Pour chicken stock into a small saucepan and bring to a medium heat. Once heated, temper the eggs by slowly pouring about half a cup of stock into the eggs, while stirring. Pour the egg mixture back into the saucepan and stir to combine.
500 mL chicken brodo
Add the parsley to the soup and stir. Season with salt if needed.
handful parsley, sea salt
Serve by placing the crouton into a serving bowl. Top with the soup and serve warm.