Meat bouillon with an egg bite

Name: Meat bouillon with an egg bite
Cook time: 1 h
Total time: 1 h
Yield: 12
Ingredients: 6 Eggs (size M); 300 ml Milk; 50 g grated parmesan; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Nutmeg; 2-3 (approx. 250 g) Carrots; 1 (approx. 200 g) stalk of leeks; 7-10 Tbsp a good 2 1/2 l broth (from the Tafelspitz); 150 g frozen peas; 1/2 bunch Parsley; 1/2 bunch Chives; 7-10 Tbsp Grease and aluminium foil

AUTHOR
Diane Archer

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 12

6 Eggs (size M)
300 ml Milk
50 g grated parmesan
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Nutmeg
2-3 (approx. 250 g) Carrots
1 (approx. 200 g) stalk of leeks
7-10 Tbsp a good 2 1/2 l broth (from the Tafelspitz)
150 g frozen peas
1/2 bunch Parsley
1/2 bunch Chives
7-10 Tbsp Grease and aluminium foil

Directions

1
Whisk eggs and milk. Stir in parmesan. Season with a little salt, pepper and nutmeg. Pour into a greased flat casserole dish (approx. 16 x 24 cm). Cover with foil. Leave to stand in a hot water bath in a preheated oven (electric cooker: 150 °C/circulating air: 125 °C/gas: level 1) for 45-50 minutes. Turn out and let cool down
2
Peel or clean and wash the carrots and leeks. Cut into fine strips. Degrease and sieve the stock if necessary. Bring to the boil, season with salt and pepper
3
Cook the vegetable strips and peas for 5-6 minutes. Wash parsley and chives and chop finely. Cut the eggs into small lozenges or cubes. Serve both in the bouillon
4
Goes well with baguette