Bella’s Poached Egg Bone Broth Soup
This minimalist soup is a masterclass in simplicity, offering a fast and nutrient-dense meal that is perfect for a quick breakfast or a restorative lunch. By poaching the eggs directly in bone broth, you infuse the whites with savory flavor while creating a rich, golden "sauce" when the yolks are broken into the liquid. It is a comforting, protein-packed dish that requires almost no cleanup and provides a boost of collagen and healthy fats in every bowl.
Ingredients
- 2 to 4 large eggs
- 3 to 4 cups bone broth or water
Instructions
- Pour the bone broth into a medium saucepan and bring it to a rolling boil over high heat.
- While the broth is heating, crack your desired number of eggs into a small glass bowl or ramekin. This makes it easier to slide them into the liquid without breaking the yolks.
- Once the broth is boiling rapidly, carefully and slowly pour the eggs from the bowl into the pot.
- Continue to cook the eggs in the broth on high heat for 4 minutes. You will see the whites begin to set and swirl around the yolks.
- Turn off the heat and let the pot sit undisturbed for 1 more minute to allow the eggs to finish seting while keeping the yolks soft and jammy.
- Carefully ladle the eggs and the hot broth into a deep bowl and enjoy immediately. This soup is best served fresh and does not store well as a leftover due to the delicate nature of the poached eggs.