Clear vegetable broth
- 2 eggs
- 1/4 l Milk
- Salt
- pepper
- grated nutmeg
- 3/4 l vegetable broth
- 1/2 Bund Chives
- fat
30 minutes
light
- 1.
- Eggs and milk whisk. Season with salt, pepper and nutmeg. Spread fat on a flat ovenproof dish. Add egg milk and let set in a water bath over low heat for about 20 minutes. Heat the broth. Wash the chives and cut into fine rings. Overturn the egg stick onto a board. Cut out stars with a cookie cutter. Divide the stock and egg custard on 4 soup plates. Sprinkle with chives
- 2.
- Approx. 420 kJ / 100 kcal per person. E 6 g / F 7 g / KH 3 g
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