Egg and Parmesan Broth with Spinach

Make egg and parmesan broth with spinach, from the first ingredient to the finished dish.

INGREDIENTS | Makes 2 servings
800 ml Chicken stock (Made up from a cube or a pot.)
3 large, about 165 g Egg
30 g Parmesan
150 g Spinach
2 slices, about 100 g Sourdough
Of half a lemon Lemon zest
Plenty Black pepper
Ingredient notes on the recipe page.

METHOD
1. Bring the stock to a simmer and add the spinach. Cook for one minute until wilted.
2. Beat the eggs with the grated parmesan, the lemon zest and a lot of black pepper.
3. Pour the egg mixture into the simmering stock in a thin stream while stirring gently with a fork. It sets into fine shreds within thirty seconds. Take off the heat.
4. Serve with the sourdough toasted.

Contains gluten cereals, milk, eggs and celery.
Nearly every stock cube and pot lists celery. Home-made stock without it carries no flag.
Check ingredient packaging for allergen information.

Full recipe: https://www.getfuel8.com/recipes/egg-parmesan-broth-spinach

AI-generated images illustrating the recipe.

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