Poached Eggs in Beef Bone Broth by Ros Heathcote

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).

Serves: 2 hungry people

Time: 20 mins prep 25 mins cooking


* indicates optional ingredients

  • 1 pouch 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 laid out top the bowl with the broth and hey presto!

  7. *top with optional extras

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