Chicken broth with egg sting

Name: Chicken broth with egg sting
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 2 Eggs; 1/8 l Milk; 2 TABLESPOONS grated parmesan cheese; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Salt; 7-10 Tbsp Grease; 2 Tomatoes; 80 g Rocket; 1 glass (400 ml) Poultry stock; 2 TABLESPOONS Madeira; 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

2 Eggs
1/8 l Milk
2 TABLESPOONS grated parmesan cheese
7-10 Tbsp grated nutmeg
7-10 Tbsp Salt
7-10 Tbsp Grease
2 Tomatoes
80 g Rocket
1 glass (400 ml) Poultry stock
2 TABLESPOONS Madeira
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Whisk eggs and milk. Add cheese. Season with nutmeg and salt. Pour egg milk into a flat, greased mould. Leave to stand in a hot water bath for about 20 minutes. Wash and clean the tomatoes, dab dry, quarter and remove seeds. Cut tomatoes into thin strips.
2
Sort the rocket, wash and pat dry. Cut into strips. Mix stock and Madeira. Bring to the boil and season with salt and pepper. Add the tomato and rocket strips and warm up as well. Use a small cookie cutter to cut out hearts from the egg and add them to the broth