Heather
|
Egg SoupCup of Egg Soup
Use a regular sized coffee cup
--Put in 1 egg, break yolk with fork and stir just slightly
--1/4 cube chicken bouillon - msg free
--1 tbs coconut oil
--boil water in the kettle and pour over to fill cup, stir gently
--let sit a few minutes, then stir again, make sure bouillon is disolved and then drink
|
Heather
|
I just want to add, it's like a coffee - breakfast - snack substitute all in one. And it's great in a travel mug when you are in a hurry.
You can add an extra egg if you feel like it or use butter instead of coconut oil.
|
Dean
|
Thanks for posting this, Heather!
I should probably start doing this, so when I finally give up the coffee (before the end of this month!) I will be prepared to have a better hot drink in the mornings! 
|
bleublonde
|
Heather, are you using the unprocessed (coconutty flavored) or refined (flavorless) type of coconut oil for this?
|
Heather
|
Mine is flavorless. I just add it for extra fat.
|
bleublonde
|
| Quote: | | Mine is flavorless. I just add it for extra fat. |
Okay, good. I was trying to psyche myself up to put the coconutty stuff in. I guess it would give it a sort of asian/thai feel, but...yuck. I never really liked coconut, but I learned to like the oil quite a bit. I'm just not sure about using it with savory items.
|
Heather
|
Use butter if you want or use no fat at all, it's all good. 
|
Mrs. Hein
|
YUMMY!!I just made this for the first time and am drinking it now. Oh my goodness, it's delish! I used the coconut oil and it does give the drink a slight Asian touch, but very rich tasting.
I used two tsp of "Better than Bouillion" and an extra-large mug (probably 16 ounces).
This is definitely a keeper!
|
Nana
|
What a good idea, and so easy! Will definitely try this!
|
|
|
