|Ground ham||170 Milliliter|
|Onion||5 Milliliter, grated|
|Whipping cream||30 Milliliter|
|Beef broth||1 3⁄4 Liter|
|Madeira wine||250 Milliliter|
|Sliced mushrooms||250 Milliliter|
|Truffles||30 Milliliter, sliced|
In a mixing bowl combine the ham, onion, seasonings, egg white and cream.
Press through a fine sieve and roll into small balls.
Bring 2 cups (500 ml) of the broth to a boil, drop the balls in the broth, reduce heat and simmer for 10 minutes.
Remove the meat balls.
Poach the eggs in an egg poacher until the whites are cooked but the yolks are still undercooked.
While the eggs poach, heat the remaining broth with the wine, meatballs, and mushrooms.
Simmer for 10 minutes.
Place one poached egg in a serving bowl, cover with soup and garnish with truffles, serve at once.
Calories 183 Calories from Fat 77
% Daily Value*
Total Fat 9 g13.2%
Saturated Fat 3.5 g17.6%
Trans Fat 0 g
Cholesterol 233.6 mg77.9%
Sodium 1246 mg51.9%
Total Carbohydrates 3 g0.8%
Dietary Fiber 0.11 g0.46%
Sugars 1.1 g
Protein 16 g32.7%
Vitamin A 4.9% Vitamin C 1.1%
Calcium 5.6% Iron 10.5%
*Based on a 2000 Calorie diet