Whisk eggs and milk. Season with nutmeg. Stir in diced ham. Pour into two greased cups. Leave to stand in a hot water bath at low heat for about 20 minutes. In the meantime, clean and wash the leek and cut into fine rings. Wash and quarter the tomatoes, remove seeds.
Cut the flesh into small cubes. Melt the fat. Steam prepared vegetables for about 5 minutes. Deglaze with broth, boil for 3 minutes. Drop the eggs, cut into small pieces and add to the stock. If necessary season with salt and pepper and serve soup cups