Broth for Breakfast? Yes please! Any time of the year is good with me, but especially on a wintery morning when feeling a little achy and low in energy. As I write this, it’s actually mid April and spring is struggling to show up. It’s been an extra long winter with many of us falling victim to cold and flu bugs.
We all do what we can to prevent and fight flues and colds naturally, but none of us is immune to getting sick. I’m getting over the third cold in 2 months. And this morning, I wanted something warm and comforting to keep my energy up at least through the first WOW! workout for the day. Broth is a natural go to for me. I usually have some on hand, fresh or frozen, and adding a couple of eggs and some vegetables make it a quick and substantial meal that is easy to digest and hydrating for my body.
Homemade broth is the secret to a flavourful and nourishing brew. You can make your own or purchase fresh or frozen homemade bone broths, from local farmers markets, fish shops and health food stores. Making your own, means you get to choose the ingredients, flavouring to your taste. Here are recipes for chicken, beef and fish broths. And you can read up on some of the benefits of bone broth here.
Morning Broth with Eggs
A comforting and satisfying meal
- 1 – 2 cups of homemade bone broth (chicken or turkey)
- 1/4 cup finely diced celery with leaves
- 1 clove garlic minced
- 1 tbsp apple cider vinegar
- 1 or 2 eggs
- sea salt to taste
- Dulse of Kelp flakes to taste
- Heat the broth to simmer over medium to high heat. Reduce heat so broth is barely a simmer.
- Add diced celery and minced garlic. Simmer for several minutes until vegetables are soft.
- Add the vinegar and cracked eggs one at a time.
- Simmer until eggs are cooked to your liking.
- Season to taste with sea salt and dulse or kelp flakes. Ladle into bowl and enjoy.
Are you wanting to learn the best tips to making nourishing broths and stocks? Check out our Traditional Food Workshops. You will learn all the steps to making your own healing broths, enjoy lots of tasting and where to get locally sourced bones.