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Broth For Breakfast: Scrambled Eggs

Broth For Breakfast: Scrambled Eggs | Homemade Dutch Apple PieBy now I’m sure you’ve heard about the benefits of bone broth.  It is great for healing the gut, for boosting the immune system and for adding essential vitamins and minerals to the diet.  It is important to consume broth every day.

But what if you don’t like soup?  Or maybe you just can’t stomach plain broth?  There are many recipes that incorporate broth.  I have a lot of delicious ones on my site, like sloppy joes, sweet and sour meatballs, beef stroganoff and stir fry.

Those are great lunch and dinner options  But I personally like to start my day with broth.  I love getting a nutritional boost right away.  Plus I think it’s important to eat a big breakfast to really fuel your body.

I do eat soup most mornings.  It’s easy.  I just use whatever broth and leftover meat and vegetables I have on hand.  But I know not everyone can stomach the idea of soup for breakfast.Broth For Breakfast: Scrambled Eggs | Homemade Dutch Apple Pie

So I’ve come up with some easy ways to get broth into your breakfast.  You won’t even know you’re eating it!

One way to easily eat broth for breakfast is in your scrambled eggs.  I came up with this version of eggs for my son who is allergic to dairy.  I couldn’t use raw milk in his scrambled eggs.  But milk alternatives can give a strange flavor.  So I started using broth.  It works so well!

Skip the milk.  Add some broth to your eggs and cook them as usual.  It gives the eggs a great flavor!  Plus you’re getting a nutritional boost.  The combination of broth and eggs is a power packed breakfast.  Add a piece of toast with homemade jam and you’ve got a complete meal to really fuel you for the day.

Do you start your day with broth?  It just got a little easier.Broth For Breakfast: Scrambled Eggs | Homemade Dutch Apple Pie

Broth For Breakfast Series: Scrambled Eggs
Serves 2
Scrambled eggs cooked in broth.
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Ingredients
  1. 1/2 cup broth
  2. 3 eggs
  3. sea salt and pepper to taste
  4. 2 Tbsp. coconut oil, butter, lard or bacon grease
Instructions
  1. Heat the broth and oil in a small skillet.
  2. Once the broth starts to simmer add the eggs and seasoning.
  3. Stir the eggs to break the yolks and cook as you would regular scrambled eggs.
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3 comments

  1. Pat says:

    I use broth to cook grains and in savoury porridges! I also add more gelatin and make aspics and leftovers sometimes find their way onto my breakfast plate. I also gently warm it and add butter, coconut oil and more gelatin and drink it for breakfast!

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