This bowl of soup is backed with vitamins, minerals, and anti-inflammatory spices!
Make This Recipe
Ingredients
1 cup chicken bone broth
2 teaspoons full-fat coconut milk
1/4 teaspoon turmeric powder
1/8 teaspoon ground ginger
1/8 teaspoon cinnamon
Dash of cayenne *optional
2 large Eggland’s Best eggs
Preparation
Heat broth, coconut milk, turmeric, ginger, cinnamon, and cayenne over medium-high heat until you reach a simmer.
Whisk well to incorporate all the spices. Turn heat to low as you make the soft boiled eggs
Fill a small pot with water and bring to a boil. Gently submerge two eggs into the boiling water for 5 minutes for extra runny yolks, 6 minutes for slightly gummier yolks.
*note, adding a dash of baking soda to the water will help the eggs peel easier
Remove the eggs from the boiling water and submerge into cold water. Gently peel each egg, then cut in half and place into the soup, yolk side up
Garnish with fresh chives if desired
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
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I am a huge lover of all things with almonds, especially almond flour! I love not only the flavor of almond flour, but I also love that it has some of those healthy almond fats in it which totally makes everything have the softest texture, including these almond birds nest cookies! Another key ingredient in these babies are the eggs I used, which are Eggland’s Best Eggs. There is nothing more satisfying them cracking one open and seeing the rich, deep color of the yolk. When eggs have this deep color, like Eggland’s Best Eggs always do, it means that the hens who laid the eggs were fed a high quality diet. That said, I promise these pillowy soft cookies will NOT disappoint you!
