Using a couple cups of leftover soup to poach eggs the next morning is a delicious way to use up soup as well as sneak some nutrient rich broth and veggies into the morning meal. I love poached eggs because they stay soft, unlike frying eggs where the tough brown part develops. The pan is easier to clean either- no stuck on egg protein!
2-3 cups leftover soup or salted chicken broth, pureed soups work best but this can be done with chunky soups as well
Fill a pan that has a lid 1/3 full with soup. Bring to a boil over medium-high heat. Crack eggs and gently slip into the soup, leaving a little space between each egg. Cover, and reduce heat to a simmer (medium low) for 5-8 minutes or until whites are cooked through and yolks are as runny or firm as you’d like. Remove eggs with a slotted spoon, pour leftover soup into a small mug to enjoy alongside it if desired.
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