Cook the rice in the broth until tender.
Meanwhile, boil the eggs, no more than 3½ to 4 minutes. Cool the eggs under the running cold tap, and shell them.
Put one egg into each heated soup plate with a quarter of the ham. Pour the rice and broth over it, and serve immediately with a few fresh mint leaves stirred in.
You can roughly cut up the eggs in each bowl, or let everyone do it for themselves.
© 2000 Frances Bissell. All rights reserved.