Poached Eggs in Bone Broth
Servings: 1
Poached eggs in bone broth is a nourishing and simple dish that's perfect for breakfast, lunch, or even a light dinner. It combines protein-packed eggs with the immune-supporting benefits of bone broth, mushrooms, and kale, making it a delicious way to boost your health. Plus, it's versatile enough to suit a variety of dietary needs and preferences.
Ingredients
- 250 ml chicken broth or stock (1 cup)
- 1 clove/s garlic -peeled and sliced
- 3 stem/s kale -(approx.) washed and shredded
- 80 g mushrooms -my preference is shitake (very immune boosting), oyster or Swiss brown mushrooms (approx. 6)
- 2 egg/s
Instructions
- Place the garlic and broth in a small pan.
- Heat until just simmering, add the mushrooms and cook for a minute.
- To poach the eggs you can do one of two things:
- Poach them in a separate pot as you would normally (I use this method when cooking for the family)
- Push the mushrooms to the sides of the pan and crack your egg into the middle of the pan. I spoon the broth over the yolk as it simmers (this works best for a single serve).
- Add the kale just prior to serving to wilt it quickly.
- Season with sea salt and ground pepper and serve immediately.
- I love this served with sauerkraut or Kim chi (for more digestive support).
Serve
- With a slice of sourdough or grain free bread like my Breakfast Bread (pictured here).