Poached Egg Soup

I enjoy having eggs and avocado in the morning. The addition of mushrooms and bone broth make this soup a great alternative on a cold winter day or when you feel you need a little extra TLC.

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  • 3 cups bone broth
  • 2 eggs (fresh eggs work better for poaching)
  • 6 mushrooms (shiitake are my favorite)
  • 1 scallion (chopped)
  • ½ avocado (sliced)
  • 1 tablespoon ginger (sliced)
  • 2 tablespoons cilantro (leaves removed from stem)
  • ¼ teaspoon salt
  • 2 lime wedge
  • Bring a large pot of broth to boil.
  • Crack one egg carefully in short cup (or a ramekin if you have one), and set aside until its ready to poach.
  • Using a slotted spoon swirl the broth. When you get a good tornado with your other hand bring the egg close to the broth and pour (don’t stir). Let cook for 3 minutes. Remove the egg with slotted spoon and place in a bowl and repeat for the second egg.
  • Once eggs are poached set aside and prepare the rest of the ingredients for the soup.
  • Add the remainder of ingredients to broth; chopped scallions, sliced mushrooms, ginger and salt and pepper. Cook for about 3 minutes.
  • Add poached eggs back to soup for another 2 minutes if you want yolk to be fully cooked.
  • Remove ginger slices and serve.
  • Garnish soup with slice avocado and cilantro leaves
  • If you enjoy spicy as I do; add your favorite chili sauce or chili powder to your liking.