I go through phases where plain eggs just aren’t exciting anymore… but I still want a protein-heavy breakfast that actually makes me feel good.
This is the meal I make when I want something warm and deeply nourishing without thinking too hard about it.
I started randomly making this because I wanted to try to make those steamed, custard eggs I kept seeing on Tiktok, but I didn't want to waste eggs messing up the steaming process so I just tested a different approach and now it’s fully in my regular rotation. It’s basically an egg soup made with bone broth - fluffy eggs, rich minerals, tons of protein and it feels so much more satisfying than plain eggs. And it's one of the easiest ways I’ve found to get a lot of protein in without feeling like I’m forcing food.
Ingredients:
+ 3 eggs (preferably corn & soy free)
+ 1–2 cups chicken bone broth
(adjust depending on how soupy you want it)
+ 1 tbsp grass-fed butter
+ Salt & pepper to taste
Optional Toppings:
+ Scallions
+ Fresh grated ginger
+ Tamari or coconut aminos
+ Sesame oil drizzle
+ Sriracha hot sauce
Instructions
-
Crack the eggs into a blender.
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Add the bone broth.
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Blend quickly for about 5 seconds, just enough to combine.
-
Heat a pan on LOW heat and add a tab of grass-fed butter.
(Low heat is key for texture.) -
Once the butter melts, pour in the egg and broth mixture.
-
Let the mixture sit briefly while the eggs begin to firm.
-
Gently move the eggs around like scrambled eggs.
-
Continue slowly pushing and folding until cooked through. *Your eggs will be cooked and fluffy but there will still be liquid broth left in the pan, don't overcook.
-
Pour everything into a bowl.
-
Add your favorite toppings.

If you’re trying to eat more protein, support your gut, or just want a breakfast that has more flavor and keeps you satisfied, this is it.
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