Ingredients
- 1.5 l beef stock
- 1 dl olive oil
- 200 g white bread
- 100 g Bresc Andalusian garlic puree
- 50 g Serrano ham
- 50 g chorizo
- 10 g Bresc grilled bell pepper puree
- 4 eggs
- 4 sprigs celery leaf
- salt and pepper
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