Preparation

the eggs are poached, the white is removed and placed in the bottom of a glass (one per person). the gelatinous stew broth once cooled is placed on top.

the sliced ​​ham is fried over high heat until crisp and the broth is added along with a few pieces of toasted bread.

Slices of garlic are fried over high heat and incorporated together with the blended parsley.

Ingredients

  • Eggs
  • 1 liter of stewed broth
  • 100 gr. serrano ham
  • 50 gr. bread
  • 2 garlic cloves
  • 1 bunch of parsley