Farci aux Oeufs

• 4 eggs
• 75 g/3 oz breadcrumbs
• 2

Break the eggs into a bowl and beat lightly with a fork. Add the breadcrumbs, garlic and parsley and stir to make a thick paste. Season with salt and pepper.

Heat the duck fat in a frying pan, put in the patty mixture and fry for 3 minutes on each side, until cooked through. Slide it into the hot soup and serve.