Gluten-Free Pancotto

Add the broth and heat it for a few minutes.

Combine the gluten-free bread in pieces, adjust with salt and pepper, and let it absorb the liquid without becoming a mush.

Pour the pancotto into two bowls.

Break an egg into each bowl and let it cook steamed by covering with a lid.

Finish with grated parmesan, pepper, and, if necessary, more salt. Optional: add the poached egg before turning off the heat.