Egg and Parmesan Broth with Spinach
Makes 2 servings

INGREDIENTS
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

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.

RECIPE NOTES
The whole thing depends on the stock, because there is nothing to hide behind. A pot or a good cube is better than a cheap cube here.
Stir gently. Beaten hard, the egg clouds the broth instead of setting in strands.

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