Ingredients
Scale
- 2 cups broth (vegetable or chicken)
- 2 teaspoons apple cider vinegar
- 2–4 fresh free range eggs
- 1 bunch young dandelion greens large stems removed, coarsely chopped, about 2 cups (a mixture of dandelion and spinach is nice too, milder tasting)*
- Celtic sea salt and fresh pepper
Instructions
- In a large skillet with a lid, heat the broth on medium heat until simmering.
- Add 2 teaspoon apple cider vinegar.
- Add the dandelion greens. Stir gently and cook on medium-low for 5 minutes, until tender
- Crack open each egg individually into a small bowl.*
- Gently pour each egg into the simmering broth.
- Cover and cook until the desired doneness is reached for the eggs, about 3 minutes.
- Divide the eggs and greens into 2 bowls using a wide spatula. Pour half the broth into each bowl.
- Season with salt and pepper
Notes
You can put each egg into a separate bowl before you begin to make it easier.
If you don’t have dandelion greens the recipe can be made with spinach or kale.
Nutrition information is with Pacific, organic, chicken broth low sodium and 1 egg per serving. There will be more protein and less sodium from homemade chicken broth. If you use vegetable broth there will be a little less protein.
- Prep Time: 5
- Cook Time: 3