25 minutes
A comforting Andalusian Ham and Egg Broth, featuring a savory broth with vermicelli or rice, enriched with the flavors of jamón serrano or prosciutto and hard-boiled eggs.
cups
Rice, broken into small pieces for vermicelli
cups
to taste
Prosciutto, finely chopped
slices
Hard-boiled Egg, finely chopped for garnish
each
1. Stock Simmer
Bring the chosen stock to a rolling boil in a medium-sized saucepan.
2. Pasta or Grain Tenderness
If using vermicelli, scatter the pieces into the boiling stock and let simmer until just tender, which should take a few minutes. If opting for rice, pour it into the stock and simmer for approximately 18 minutes, or until the grains have softened and absorbed the flavors.
3. Flavor Fusion
Season the broth with salt to taste. Introduce the finely chopped ham into the saucepan, stirring gently to distribute it evenly throughout the broth.
4. Serve and Garnish
Carefully ladle the hot broth into individual bowls. Provide the finely chopped hard-boiled egg on the side for guests to sprinkle over their serving, adding a rich and satisfying finishing touch.
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