Bone broth for breakfast is great when you are in a rush. Warm up some broth. Add in some greens, and leftovers from the night before and “shabam” – light but nourishing breakfast.
1-2 cups chicken bone broth
1-2 pasture raised eggs
Sprigs of parsley, chopped
Himalayan salt & pepper to taste
¼ wedge lemon, squeeze and drop in
1 tablespoon fresh rosemary, diced
1. Bring broth, rosemary, salt and pepper, and lemon to a simmer.
2. Add in eggs and simmer a few minutes until whites are cooked but yolks are still soft and runny.
3. Top with parsley and seasonings.