Chicken & Vegetable Soup with Herbed Egg Stars

Ingredients:

• 2 Farm Pride eggs
• 2 Farm Pride egg yolks
• 4x 600g skinless chicken breasts
• 2 bay leaves
• 6 pepper corns
• 1 carrot
• 1/2 bunch celery (or celeriac)
• 1 leek
• 1 onion
• 1 tbs olive oil
• 1 cup milk
• 1 pinch nutmeg
• 1/4 bunch each of parsley, chives, tarragon (finely chopped)
• 1 pinch salt
• Spray oil

Method:

1. Place chicken, bay leaves and peppercorns into a large pot, cover with cold water and bring to the boil.
2. In a bowl mix together eggs, yolks, milk, nutmeg, herbed and season.
3. Lightly spray a bowl that fits onto the pot with the chicken with spray oil, add egg mixture, place onto pot and cover with a lid. Steam egg mixture for about 20 minutes or until set.
4. Set aside to cool, once cold, remove from bowl and cut into cubes or use a star cookie cutter.
5. Simmer chicken until tender, take out of the stock and set aside to cool.
6. Wash, peel and dice the vegetables. In a saucepan heat the oil, sauté the vegetables lightly without colour. Add chicken stock through a strainer and simmer until vegetables are tender.
7. Take chicken and cut into bite size chunks, place back into the stock and vegetables. Add egg mixture pieces and serve.