Beef bouillon with walnut and egg

Name: Beef bouillon with walnut and egg
Cook time: 2 h 30 min
Total time: 2 h 30 min
Yield: 1
Ingredients: 1 washer Ox bone (500 g); 1 collar Soup Greens; 1–2 small onions; 25 g dried porcini; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1–2 Bay leaves; 0?$? Juniper berries; 1–2 Cloves; 2 Eggs (Gr. M); 100 ml Milk; 2 TABLESPOONS Hazelnut flakes; 7-10 Tbsp Chives; 7-10 Tbsp Grease; 7-10 Tbsp Aluminium foil

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
150 mins

TOTAL TIME
150 mins

Ingredients

Servings: 1

1 washer Ox bone (500 g)
1 collar Soup Greens
1–2 small onions
25 g dried porcini
7-10 Tbsp Salt
7-10 Tbsp Pepper
1–2 Bay leaves
0?$? Juniper berries
1–2 Cloves
2 Eggs (Gr. M)
100 ml Milk
2 TABLESPOONS Hazelnut flakes
7-10 Tbsp Chives
7-10 Tbsp Grease
7-10 Tbsp Aluminium foil

Directions

1
Wash the meat. Clean or peel and wash the soup greens. Roughly dice half. Halve onions. Roast the cut surfaces in the pot. Add meat, soup green cubes, 1 1⁄2 l water, mushrooms, 1-2 teaspoons salt and spices.
2
Bring everything to the boil and simmer for about 2 hours.
3
Whisk eggs, milk and a little salt. Pour into two greased cups. Sprinkle nuts over them. Close with foil. Cover the pot in a hot bain-marie and let it stand for 30-40 minutes. Turn out the eggs and let them cool down.
4
Cut the rest of the soup vegetables into fine strips. Take out meat, sieve broth. Simmer the vegetables for 3-5 minutes. Season stock to taste. Dice the eggs and serve with broth. Garnish.