Heat the butter and olive oil in a skillet and sauté the bread browning on both sides. Remove and place on paper towels.
Meanwhile bring the broth to a simmer and keep it there.
Heat individual soup plates or bowls in an oven.
Place a slice of bread in each bowl or plate.
Break an egg onto the bread, being careful not to break the yolk.
Sprinkle with Parmesan, salt and pepper to taste.
Once all eggs are placed on the toast carefully ladle the very hot broth onto the eggs in the bowls.
The heat of the broth should cook the eggs.
If the eggs are not cooked to your taste, place in a hot oven for a minute or two.
Serve with extra Parmesan at table.