Description
This hearty, warming egg drop soup is easy to make on cold mornings and tastes delicious topped with fresh spinach and crumbled bacon and served with rustic toast.
Ingredients
Scale
- 4 slices bacon, diced
- 2 teaspoons olive oil
- 1 small onion, minced
- 1 quart Aneto Natural Low Sodium Chicken Broth
- 4 eggs, beaten
- Salt & Pepper, to taste
- 2 cups baby spinach leaves, chopped
- 2 green onions, diced
- Red pepper flakes (optional)
- 8 slices rustic sourdough bread, toasted and buttered
Instructions
- Place a large saucepan on the stovetop over medium heat. Add bacon and sautéed until crispy, about 5 minutes. Transfer bacon to a plate lined with paper towels, leaving a small amount of fat and any crispy bits in the bottom of the pot.
- Return pot to stovetop over medium heat and add olive oil. Add onion and sauté until soft and translucent, about 3 minutes. Add broth and bring to a boil.
- Reduce heat to simmer and slowly add beaten eggs to the pot, stirring constantly until eggs scramble. Season to taste with salt and pepper.
- Remove pot from heat and ladle into bowls. Top each bowl with spinach, green onions, and red pepper flakes (if desired). Serve immediately with slices of toast.
Keywords: Breakfast Soup, Egg Drop Soup, Bacon, Eggs, Soup, Breakfast, Winter