Heat the stock in a pot. In a bowl break the eggs, add breadcrumbs and 1/4 cup cheese. Mix well. Add to stock as it begins to boil. Lower heat and cook about 1 min stirring. Add the remaining cheese on the top if you serve in a turrine or add individually if you serve in bowls. (wrv)
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|Serving Size: 1 Serving (1084g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 935 (53%)|
|Amt Per Serving||% DV|
|Total Fat 103.9g||138 %|
|Saturated Fat 32g||160 %|
|Monounsaturated Fat 39g|
|Polyunsanturated Fat 15.4g|
|Cholesterol 4230mg||1302 %|
|Sodium 2014.9mg||69 %|
|Potassium 1504.6mg||40 %|
|Total Carbohydrate 68.2g||20 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 64.4g|
|Protein 137g||196 %|
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Calories per serving: 1762
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