Vegetable broth with cut salmon and eggs

Name: Vegetable broth with cut salmon and eggs
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 1 collar Chives; 4 Eggs (size M); 1/4 l Milk; 7-10 Tbsp Salt; 7-10 Tbsp white pepper; 7-10 Tbsp grated nutmeg; 7-10 Tbsp Grease; 1 l Vegetable broth (instant)

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
35 mins

TOTAL TIME
35 mins

Ingredients

Servings: 6

1 collar Chives
4 Eggs (size M)
1/4 l Milk
7-10 Tbsp Salt
7-10 Tbsp white pepper
7-10 Tbsp grated nutmeg
7-10 Tbsp Grease
1 l Vegetable broth (instant)

Directions

1
Wash the chives, dab dry and, except for a little to garnish, cut into fine rolls. Whisk eggs, milk, salt, pepper, nutmeg and chives. Pour into a wide greased mould so that the egg mixture is a good 1 cm high.
2
Place in a hot water bath and allow to set for 20-30 minutes. In the meantime heat up the stock. Turn over the egg and cut into lozenges. Arrange in 6 deep plates in the shape of a flower. Pour hot broth over them and serve garnished with chives.