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
Ingredients
* indicates optional ingredients
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 laid out top the bowl with the broth and hey presto!
*top with optional extras
