Potato and Ham Broth topped with Poached Egg
Serving: 4
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Directions
- Add the onion and butter in a large pot and gently sauté.
- Add the stock, potatoes and lentils and bring to the boil.
- Reduce the heat and simmer for about 15 minutes.
- Adjust the seasoning and add more water only if necessary.
- Poach the eggs for 3 minutes.
- Add the spring onions to the hot soup and return to the boil.
- Stir until well combined and remove from the stove and stir in the ham.
- Serve the soup topped with poached egg and sprinkle with black pepper.
Ingredients
- 1 medium onion, sliced
- 10 ml (2 tsp) butter
- 1.50 l chicken stock
- 300 g potatoes, skin on and cubed
- 100 g split red lentils
- 200 g x 1cm ham, sliced
- 200 g spring onion, sliced
- 4 large eggs
- Salt and freshly ground black pepper, to taste