It doesn’t have to be hard to get your daily dose of the amazing nutritional food that is bone broth! Check out my article My 5 Favourite Ways To Use Bone Broth and then cook up the simple, warming and delicious recipe below!
This bone broth bowl is one of my go-to breakfasts throughout the winter. It’s simple, uses leftovers, is very tasty and gives me bone broth to start my day. Here’s how:
Ingredients (serves 1):
Around 1/2 a cup of bone broth (vary this depending on whether you want a liquidy breakfast or something more solid)
6 to 7 round slices of carrot
2 to 3 thin slices through a whole onion
1 tsp miso
4 to 5 heaped tbsps of leftover carb – millet, sorghum, rice, potato – whatever you have in the fridge (again vary this amount depending on how hungry you are)
An egg (sometimes I’ll swap this out for nuts or, if I want an extra boost, collagen powder)
Optional: fresh herbs
Note: If you don’t have miso, you could use herbs, garlic or leave the addition out completely!
- Put the carrot and onion into a small saucepan and cover them with the stock.
- Drop in a teaspoon of miso and mash it against the side of the saucepan until it’s mixed in with the stock.
- Bring this to the boil and then turn down to medium low for 5 to 6 minutes (I will often go and get dressed, or stir my ferments whilst this is happening!)
- Add leftover grains/potato, and whilst this is warming up go grab an egg and crack it into the mix, so it sits on top.
- Put a lid on the saucepan. Keep the heat at medium low until the egg is poached to the level that you like. I like my eggs runny, so I look for an opaque white, but an egg that still jiggles if I shake the saucepan!
- Pour into a bowl, top with optional herbs and enjoy!
My podcast co-host and I dedicated an entire episode of Ancestral Kitchen Podcast to bone broth! To listen in to the episode, titled #26 Bones & Water – The Magic Of Stock, click below (or find us in your podcast player!).