Tuesday, February 22, 2011


2 servings
Preparation 3 minutes
Cooking 5 minutes
60 calories per serving

1 large egg
2 cups chicken broth
2 tbsp Parmesan cheese, grated
1 pinch nutmeg
1 tsp Italian parsley, fresh
ground pepper to taste

In a bowl, lightly beat the egg and grated Parmesan cheese.  Add the grated nutmeg and freshly ground pepper to taste.  Set aside.

In a saucepan, bring the broth to a boil.  Lower the heat but keep the broth simmering for the next step.

While stirring the broth slowly in one direction, gradually add the egg in a steady stream.  The egg will cook and feather.  Garnish each bowl with chopped parsley and serve.

Comfort food that is so easy and quick to make.  

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