Clear broth with ham and egg custard

For 4 people
  • 2 Eggs (size M), 1/8 l milk
  • Salt, pepper, nutmeg
  • 2 EL (approx. 50 g) lean
  • Ham cubes
  • Fett
  • 1 small stick of leek (leek; approx. 150 g)
  • 2 medium-sized tomatoes
  • 1-2 TL Butter / Margarine
  • 3 EL liquid gourmet vegetable bouillon or
  • 2-3 TL Vegetable stock
  • aluminum foil
40 minutes
light
1.
Whisk eggs and milk, season. Put the ham in 2 greased molds or cups (approx. 125 ml each). Close with foil. Let it set in a hot water bath over low heat for 20-25 minutes
2.
Clean the leek, wash it and cut into rings. Wash, quarter, core and finely dice tomatoes. Heat the fat in a saucepan. Braise the leek in it. Deglaze with 3/4 l water. Bring to the boil, stir in the stock and add the diced tomatoes. Approx. Simmer for 3 minutes
3.
Turn the egg stick out, cut into small pieces and divide into 4 soup bowls. Carefully pour the hot vegetable stock over it
4.
EXTRA TIP
5.
Put the egg custard mixture in one instead of greased cupsFill the freezer bag. Close tightly so that no water runs into it and then place it directly in the hot water bath. After cooking let it cool down a bit, cut open
1 person approx:
  • 160 kcal
  • 670 kJ
  • 9 g protein
  • 11 g fat
  • 5 g carbohydrates

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