Cooking the Austrian Way, p. 23
4 slices rye bread
Sufficient butter to spread
4 eggs
1 quart stock
Chopped parsley
Toast the rye bread, and butter generously. Cut into snips and place in 4 soup plates.
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| Or two, if you halve the recipe like I did. |
While the stock is coming rapidly to a fast simmer, break an egg on to the toast in each plate and sprinkle with parsley. Share the stock equally over each plate and serve immediately.
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| I forgot the parsley because I was really excited to see what would happen when I poured the stock over the egg. |
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| It cooks a little, although not as much as I thought it would. |
My Rating: 3/5 "This definitely has attractive old-world flavor, and it's fun to make, but it's nothing to get super excited about. The novelty wears off after a couple of bites and then you're just eating soggy eggy bread. Make it on a lark, but don't make it a dinner feature."
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