I love how the eggs cook down into little creamy bursts in among the dark mossy green soup. So good!
I’ve used frozen spinach in the photo which is brilliant because it’s so quick. No chopping required.
But if you do have the time, fresh kale really takes the soup to a new level.
And because this soup is so simple, it really needs an excellent quality stock. If you’re using commercial stock, softening an onion before you cook the soup will help add depth of flavour.
Meanwhile stir eggs in a small bowl with 2 tablespoons of the grated parmesan and a pinch of salt.