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.

Ingredients

  • 200 g of rye bread
  • 50 g of unto
  • water and salt q.s.
  • 4 eggs (optional)