Broth with two eggs and fresh herbs

Ingredients

• 2 cooked eggs, peeled
• Bò broth, enough for your bowl
• Water, to adjust the strength
• Chopped parsley, coriander, chives or spring onion
• Black pepper, to taste

Method

1. Warm the broth in a small pan until steaming. Add water a little at a time and taste until the strength suits you.
2. Halve the cooked eggs and put them in a bowl. Pour the hot broth around them.
3. Scatter over the chopped herbs and add pepper if you like. Eat while the broth is hot and the herbs are fragrant.