My family eats A LOT of eggs. Sometimes, I just can’t face another scrambled, boiled, or fried egg, but I still want a savory hot breakfast and a nutrient dense start to my day. On mornings like that, a simple mug of soup fits the bill.
I know it’s unconventional, but I like soup for breakfast.
My favorite breakfast soup though is a simple recipe combining homemade broth, eggs, and a touch of Asian flavors that can turn any naysayer into a soup-for-breakfast convert.
Inspired by this easy egg drop soup from Mommypotamus, this soup is hand-blended into a uniform creamy consistency and contains a few less ingredients. I like to use unpasteurized fish sauce (this one is AMAZING) and a dash of sesame oil, but it’s also yummy with a clove of minced garlic and a squeeze of lemon – like the broth for Greek lemon-chicken soup.
The broth, made ahead of time using the chicken bones, will infuse your body with minerals, gelatin, and other essential nutrition, while going gentle on your digestion first thing in the morning. The extra yolky eggs provide a nice blend of fat and protein for a steady fuel to get your through your morning.
Soup for breakfast ingredients
- 1 quart homemade chicken broth – learn how to make chicken broth here
- 2 whole eggs – preferably from pasture-raised hens
- 2 egg yolks – preferably from pasture-raised hens
- chives for garnish, optional
- 1-2 T. fish sauce – get the best fish sauce here
- 1 tsp. toasted sesame oil
…or swap the last two ingredients with:
- 1 clove of garlic minced
- juice of one lemon, fresh
Soup for breakfast method
- Heat broth in a saucepan to a simmer. Remove from heat.
- Beat eggs and extra yolks.
- Using a ladle or measuring cup, slowing pour the broth into the eggs, whisking the entire time until combined.
- Stir in your seasonings of choice and pour into a mug to serve.
*If you accidentally congeal the eggs when reheating this soup, never fear! Use an immersion blender to smooth it back into its creamy glory.
Time: 15 minutes
Serves: 2 people