4 tablespoons of butter
6 slices of Italian beechwood ham
6 cups of chicken broth
6 eggs
1 teaspoon of thyme
6 tablespoons of grated Parmesan cheese
2 tablespoons of chopped parsley
1/2 teaspoon of nutmeg
4 tablespoons of butter
6 slices of Italian beechwood ham
6 cups of chicken broth
6 eggs
1 teaspoon of thyme
6 tablespoons of grated Parmesan cheese
2 tablespoons of chopped parsley
1/2 teaspoon of nutmeg
Preheat the oven to medium (180°C)
In a large frying pan, melt the butter over medium heat
Distribute the ham slices side by side and fry until golden brown on both sides
Divide them into 6 shallow dishes
Bake in the oven, turn off, and reserve
In a medium saucepan, bring the chicken broth to a boil over high heat
Tire the dishes from the oven and carefully break the eggs over the ham slices
Immediately pour 1 cup of hot broth over each egg and sprinkle with 1 pinch of thyme, 1 tablespoon of Parmesan cheese, 1/3 tablespoon of parsley, and 1/2 teaspoon of nutmeg
Serve immediately.
