Preparation
Cut the piece into pieces and melt in a frying pan.
Place the melted till in a pot of boiling water and season with salt.
Put the sliced rye bread in bowls and fill them with the broth.
Pour the eggs into the bowls and let them poach in the boiling water. Poach 1 egg per person, placing it on the bread before pouring the broth into the bowl.
Place the melted till in a pot of boiling water and season with salt.
Put the sliced rye bread in bowls and fill them with the broth.
Pour the eggs into the bowls and let them poach in the boiling water. Poach 1 egg per person, placing it on the bread before pouring the broth into the bowl.
Ingredients
- 200 g of rye bread
- 50 g of unto
- water and salt q.s.
- 4 eggs (optional)
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