Chicken bouillon with egg and croissant ham sticks
easy
60 mins
60 mins
Ingredients
- 1 can(s) (240 g) 6 crossaints for final baking
- 4 discs (80 g) cooked, Italian ham
- 2 Eggs (size M)
- 1/8 l Milk
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1/2 bunch Parsley
- 1 l Chicken broth (instant)
- 1 Bay leaf
- 3-4 Peppercorns
- 300 g Chicken filet
- 1 collar Soup Greens
- baking paper
Directions
- 1
Open the can according to the package instructions. Fold 2 dough corners into a rectangle and roll out thinly. Cut into 6 thin strips each. Cut ham into 18 thin strips. Place one ham strip on each dough strip and turn into a cord.
- 2
Place on two baking trays lined with baking paper. Bake the trays one after the other in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 10 minutes until golden brown. Whisk eggs and milk.
- 3
Season with salt, pepper and nutmeg. Finely chop the parsley. Pour egg milk into a greased, flat form. Sprinkle with parsley, cover and leave to stand in a hot water bath for 30-40 minutes. Bring chicken stock, bay leaf and peppercorns to the boil.
- 4
Cover the chicken filet and let it simmer in the broth over a low heat for about 20 minutes. Clean, wash and cut the soup greens into fine strips. Take out the chicken filet. Sieve the soup. Add the vegetables to the stock, bring to the boil and let it simmer for 3-4 minutes.
- 5
Cut the meat into slices, add to the soup and season again. Turn out the egg from the pan. Cut out stars and put them into the soup. Serve the soup. Add croissant-ham sticks.
Nutrition Facts
420 kcal
31 g
17 g
35 g
More Delicious Recipes
