Mushroom broth with ham and egg

Name: Mushroom broth with ham and egg
Cook time: 50 min
Total time: 50 min
Yield: 4
Ingredients: 1-2 thin slice of raw ham (approx. 25 g); 2 Eggs (size M); 100 ml Milk; 7-10 Tbsp Salt; 7-10 Tbsp grated nutmeg; 125 g white mushrooms; 15 g Butter or margarine; 7-10 Tbsp white pepper; 2 coated Tsp Porcini yeast broth; 1/2 bunch Chives; 7-10 Tbsp Grease

AUTHOR
Leta Marks

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 4

1-2 thin slice of raw ham (approx. 25 g)
2 Eggs (size M)
100 ml Milk
7-10 Tbsp Salt
7-10 Tbsp grated nutmeg
125 g white mushrooms
15 g Butter or margarine
7-10 Tbsp white pepper
2 coated Tsp Porcini yeast broth
1/2 bunch Chives
7-10 Tbsp Grease

Directions

1
Cut the ham into fine strips. Mix eggs, milk, some salt and nutmeg. Add ham and put the egg mixture into a small, greased, heat-resistant mould. Place the mould in a bain-marie and bring to the boil almost to the boil.
2
Allow to set at low heat for about 40 minutes. In the meantime clean and slice the mushrooms. Heat the fat in a pot and fry the mushrooms in it. Season with salt and pepper and add 600 ml water.
3
Bring to the boil, add yeast stock and simmer for 1-2 minutes. Wash chives, dab dry and cut into small rolls. Carefully turn out the eggs and cut into rhombuses or cubes.
4
Spread the eggs and broth in 4 deep plates and serve sprinkled with chives.