«Nest egg»soup

Cook the noodles al dente in salted water, pour through a sieve, rinse in cold water, and leave to drain properly. Finely grate the Emmentaler AOP and mix with the noodles.

Preheat the oven to 220 C (conventional or to 200 C fan oven).

Line a baking tray with baking paper. Shape the noodles into four little nests and place on the baking tray. Crack each egg individually into a cup and let it slip into each nest; season to taste. Bake in the centre of the oven for 12 to 15 minutes until the egg white is firm.

Meanwhile cut the green part of the spring onions into rings. Cut the ham into thin strips and fry briefly in the hot butter. Add the onions and fry briefly. Add the stock and leave to simmer for 5 minutes.

Portion out some of the soup into deep plates, add the nests, and fill with the rest of the soup.