Poached Eggs in Beef Bone Broth | Recipes | Borough Broth

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Poached Eggs in Beef Bone Broth

In competition with the egg drop soup for a beautifully simple and quick lunch. Satisfying, filling, gluten-free (if you're into that) high in protein (if you're into that) and very satisfying (I think we're all into that).

Written by
Ros Heathcote

Serves: 2-3
Cooking time: 45 minutes


* indicates optional ingredients

  • 1 pouch (324g) organic beef bone broth
  • 1 handful of greens (I used purple kale)

  • 2 organic eggs (I used medium-sized)

  • *garnishes like chilli, sriracha, spring onion are also a great edition but not mandatory.


  1. Line a bowl with chopped greens.
  2. Bring the beef broth to a quick boil in a saucepan.
  3. Reduce to a simmer and stir vigorously almost creating a whirlpool in the pan.
  4. Crack an egg into the centre of the pan and allow to simmer for 3 minutes.
  5. Scoop the egg out and place onto the bowl of greens and repeat with the second egg remembering to create a whirlpool in the pan first.
  6. Once both eggs are placed, top the bowl with the broth.
  7. Top with optional garnishes and hey presto!

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