Vegetable broth with egg sting

Name: Vegetable broth with egg sting
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 Eggs (size M); 1/8 l Milk; 7-10 Tbsp grated nutmeg; 50 g Diced raw ham (smoked); 7-10 Tbsp Grease; 1 (300 g) Stalk leek (leek); 4 Tomatoes; 1 TEASPOON Butter or margarine; 800 ml Vegetable broth (instant); 7-10 Tbsp Salt; 7-10 Tbsp Pepper

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

2 Eggs (size M)
1/8 l Milk
7-10 Tbsp grated nutmeg
50 g Diced raw ham (smoked)
7-10 Tbsp Grease
1 (300 g) Stalk leek (leek)
4 Tomatoes
1 TEASPOON Butter or margarine
800 ml Vegetable broth (instant)
7-10 Tbsp Salt
7-10 Tbsp Pepper

Directions

1
Whisk eggs and milk. Season with nutmeg. Stir in diced ham. Pour into two greased cups. Leave to stand in a hot water bath at low heat for about 20 minutes. In the meantime, clean and wash the leek and cut into fine rings. Wash and quarter the tomatoes, remove seeds.
2
Cut the flesh into small cubes. Melt the fat. Steam prepared vegetables for about 5 minutes. Deglaze with broth, boil for 3 minutes. Drop the eggs, cut into small pieces and add to the stock. If necessary season with salt and pepper and serve soup cups