4 tablespoons of butter
6 slices of Italian pork
6 cups of chicken broth (1.4 liters, see How to Make Chicken Broth for more information)
6 eggs
1 teaspoon of black pepper
6 tablespoons of grated Parmesan cheese
2 tablespoons of chopped parsley
1 teaspoon of ground nutmeg
4 tablespoons of butter
6 slices of Italian pork
6 cups of chicken broth (1.4 liters, see How to Make Chicken Broth for more information)
6 eggs
1 teaspoon of black pepper
6 tablespoons of grated Parmesan cheese
2 tablespoons of chopped parsley
1 teaspoon of ground nutmeg
Preheat the oven to 350°F (medium heat)
In a large skillet, melt the butter over medium heat
Arrange the pork slices side by side and fry until golden brown on both sides (approximately 3 minutes per side)
Distribute among six shallow dishes or cups
Place in the preheated oven, turn off the heat, and let it rest
In a large pot, bring the chicken broth to a boil over high heat
Remove the dishes or cups from the oven and gently break an egg over each pork slice
Immediately pour 1 cup of hot broth over each egg and sprinkle with 1/3 teaspoon of black pepper, 1 tablespoon of Parmesan cheese, 1/2 teaspoon of parsley, and 1/4 teaspoon of nutmeg
Serve immediately
198 calories per serving
Done.
