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Breakfast Egg Soup

Breakfast Egg Soup

Soups are commonly eaten at breakfast around the world. Here, just three ingredients create a nourishing, soothing egg soup to start your day. Enjoy it as a new way to eat your egg for breakfast. To make it easy to sip on-the-go, puree with an immersion blender or a blender.

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Serves 1

Prep time 5 minutes

Cook time 5 minues

Ingredients

  • 1 1/2 cups College Inn® Chicken Bone Broth
  • 1 large egg, beaten
  • 1/2 cup packed baby spinach leaves (about 1 ounce)
  • Optional Stir-Ins: Sliced green onion, grated Parmesan cheese, lemon juice, Sriracha, minced fresh ginger (1/2 tsp.), cracked black pepper

Directions

  1. Microwave broth 2 1/2 to 3 1/2 minutes in a 2-cup glass measuring cup or microwave-safe bowl until very hot. (Or, heat broth in a small sauce pan, covered, over medium heat until simmering.) Meanwhile, place spinach and any stir-ins in a large cereal or soup bowl and set aside.
  2. Carefully remove hot broth from microwave and stir to create a slight current. Slowly pour in egg to form ribbons. Do not stir.
  3. Pour over spinach in bowl and let rest 30 seconds to wilt.

Tip: To enjoy soup on-the-go, prepare as directed and puree with an immersion blender or in a blender until smooth (about 30 seconds).

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