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
Ingredients:
* 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.
Method:
- Line a bowl with chopped greens.
- Bring the beef broth to a quick boil in a saucepan.
- Reduce to a simmer and stir vigorously almost creating a whirlpool in the pan.
- Crack an egg into the centre of the pan and allow to simmer for 3 minutes.
- 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.
- Once both eggs are placed, top the bowl with the broth.
- Top with optional garnishes and hey presto!
Featured Product
Grass-Fed Organic Beef Bone Broth
Our beef broth is made using grass-fed organic British beef bones and slow-cooked for 24-hours. Made up of 40% bones, this is a deep and rich broth with an umami hit.
View product
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