Ingredients

• 4 cups vegetable broth (about 180 g)
• 2 tablespoons vegetable purée (from the broth)
• 2 tablespoons pastina (about 30 g)
• 1 fresh organic egg yolk
• 1–2 teaspoons extra virgin olive oil

🍴 Instructions

1. In a small saucepan, warm the vegetable broth together with the vegetable purée.
2. Wash the egg thoroughly under running water and dry it carefully.
3. Crack the egg, separate the yolk from the white, and place the yolk in a small bowl.
4. Add the pastina to the simmering broth and cook according to package directions (about 4 minutes).
5. When 1 minute of cooking remains, add the egg yolk directly into the pastina and whisk vigorously with a small whisk until fully incorporated.
6. Transfer the egg pastina into serving bowls and drizzle with extra virgin olive oil before serving.