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.
- 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.