Pour the chicken broth into a pot and bring to a simmer. Add the wine and simmer for one minute.
In a bowl, beat together eggs, Parmesan and parsley. Remove the broth from the heat. Add the egg mixture.
Return the pot to the burner, bring it back to a simmer and stir gently until the eggs form a cloud.
Line the bottom of each serving bowl with the diced tomato. Pour the chicken and egg mixture into each bowl. Serve hot (bowls may be warmed in the oven).
These light wines are characterised by their simple fruity aromas, the sensation of freshness they leave, and their unassuming structure. They must be consumed young.
Product categories: red wine, rosé wine.
© Société des alcools du Québec, 2007
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
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