Bone Broth with Egg Yolks (#111)

Bone Broth with Egg Yolks (#111)

Basic Information

• Servings: 4
• Serving Size: 1 cup
• Difficulty: 2
• Budget: 3
• Prep Time: 10
• Cook Time: 10
• Total Time: 20
• Meal Type: Breakfast

Diet Types

• Omnivore
• Low-Carb
• High-Protein
• Paleo
• Whole30
• Gluten-Free

Equipment

• Large pot
• Small bowl
• Whisk
• Measuring cups

Ingredients

1. 4 cups bone broth (low-sodium for DASH)
2. 2 large egg yolks
3. 1 tablespoon olive oil
4. 1/4 teaspoon salt
5. 1/4 teaspoon black pepper

Directions

1. In a large pot over medium heat, bring bone broth to a simmer.
2. In a small bowl, whisk egg yolks with olive oil, salt, and pepper until smooth.
3. Slowly whisk a ladle of hot broth into the egg mixture to temper, then pour back into the pot, stirring constantly, and simmer for 5 minutes (do not boil).
4. Divide into four bowls and serve hot.

Storage

Refrigerate in an airtight container for up to 3 days. Reheat gently on stovetop to avoid curdling.

Nutrition

• Calories: 140
• Protein: 8g
• Fat: 10g
• Carbs: 2g
• Fiber: 0
• Sugar: 0
• Sodium: N/A
• Cholesterol: N/A