The lunch edit 948

Egg and Parmesan Broth with Spinach

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

2 servings · 7 ingredients · 4 steps

Download all 7 slides

1080 × 1350 PNGs + the full recipe and a caption

Download caption separately

Egg and Parmesan Broth with Spinach, plated and ready to serve. — The finished recipe. Egg and Parmesan Broth with Spinach

Ingredients 1 to 6 for egg and parmesan broth with spinach arranged separately on a dark worktop. — Ingredients 1 to 6. 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

Ingredients 7 to 7 for egg and parmesan broth with spinach arranged separately on a dark worktop. — Ingredients 7 to 7. Plenty Black pepper

Egg and Parmesan Broth with Spinach, preparation step 1: Bring the stock to a simmer and add the spinach. Cook for one minute until wilted. — Step 1. Bring the stock to a simmer and add the spinach. Cook for one minute until wilted.

Egg and Parmesan Broth with Spinach, preparation step 2: Beat the eggs with the grated parmesan, the lemon zest and a lot of black pepper. — Step 2. Beat the eggs with the grated parmesan, the lemon zest and a lot of black pepper.

Egg and Parmesan Broth with Spinach, preparation step 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. — Step 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.

The finished egg and parmesan broth with spinach. — Step 4. Serve with the sourdough toasted.

01 / 07

Swipe or scroll through the recipe

01 ↓02 ↓03 ↓04 ↓05 ↓06 ↓07 ↓