Summary

Ingredients

• 2 roll (s) (or other white bread), stale
• 70 g butter
• 0.5 liter ½ water
• 2 cubes broth
• Salt and pepper, nutmeg
• 2 egg (s)
• Chives, chopped
• Parsley, chopped

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Instructions

1. Dice the rolls and roast them in butter, add water and season with the soup cubes, salt, pepper and a pinch of nutmeg.
2. Let the soup boil for a while, stir the bread with the whisk and let 2 beaten eggs run into it. Serve sprinkled with chives and parsley.