Looking for a colorful and healthy Paleo breakfast option to spice up your morning routine? This dish covers all the requirements for a healthy and delicious start to your day. Packed with protein and nutritious veggies, it’s a complete meal that will keep your hunger at bay throughout your morning. Enjoy with a side of fresh seasonal fruit for added benefits!
- 8 c low/no-sodium chicken stock
- 4 large eggs
- 1 lb asparagus, trimmed, cut into 3" pieces
- 4 small carrots, peeled, sliced 2" thick
- 8 oz shiitake mushrooms, stems removed, halved
- 8 ramps, green and white parts separated, coarsely chopped
- 1 c torn basil leaves
- 1 tbsp apple cider vinegar
- Freshly ground pepper
- Extra-virgin olive oil (for drizzling)
- Bring stock to a simmer in a small pot over medium-high heat.
- Crack an egg into a small bowl, then gently slide egg into stock. (If you want a crystal-clear broth, you can poach the eggs in water instead.)
- Repeat with remaining eggs, waiting until whites are opaque before adding the next one (about 30 seconds).
- Poach eggs until whites are set and yolks are still runny, about 3 minutes.
- Using a slotted spoon, transfer eggs to paper towels as they are done.
- Reduce heat to medium and return stock to a gentle simmer.
- Add asparagus, carrots, mushrooms, and white parts of ramps.
- Cook, stirring occasionally, until asparagus and carrots are tender, 3–5 minutes.
- Remove from heat and stir in basil, vinegar, and ramp greens; season with salt.
- Divide broth and vegetables among bowls.
- Gently slip an egg or 2 into each bowl; season with pepper and drizzle with oil.