Poached Eggs in Chicken Broth

healthyish poached eggs egg stock broth asparagus carrot mushroom ramp basil apple cider vinegar

Seamus Mullen

4 servings

Source

Ingredients

8 cups homemade chicken stock or low-sodium chicken broth

4 large eggs

1 lb. asparagus, trimmed, cut into 2½" pieces

4 small carrots, peeled, sliced 1½" thick

8 oz. shiitake mushrooms, stems removed, caps halved

8 ramps, green and white parts separated, coarsely chopped

1 cup torn basil leaves

1 Tbsp. apple cider vinegar

Kosher salt, freshly ground pepper

Extra-virgin olive oil (for drizzling)

Method

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 into each bowl; season with pepper and drizzle with oil.