Using a couple cups of leftover soup to poach eggs the next morning is a delicious way to use up soup as well as sneak some nutrient rich broth and veggies into the morning meal. I love poached eggs because they stay soft, unlike frying eggs where the tough brown part develops. The pan is easier to clean either- no stuck on egg protein!
Serves 4
Ingredients:
2-3 cups leftover soup or salted chicken broth, pureed soups work best but this can be done with chunky soups as well
6 eggs
Directions:
Fill a pan that has a lid 1/3 full with soup. Bring to a boil over medium-high heat. Crack eggs and gently slip into the soup, leaving a little space between each egg. Cover, and reduce heat to a simmer (medium low) for 5-8 minutes or until whites are cooked through and yolks are as runny or firm as you’d like. Remove eggs with a slotted spoon, pour leftover soup into a small mug to enjoy alongside it if desired.
This is so creative! I have some leftover creamy zucchini soup, so I think I’ll make this for lunch today!
What a clever person you are ;) I am going to try that for sure.
I will be trying this tomorrow for breakfast! I do hate cleaning my iron skillet every morning after
I cooked my eggs a little too hard. Hope all is well with you and your family. Thanks.
That really does sound like a great idea! I too don’t like cleaning my iron skillet after cooking eggs. Since my grand kids eat anything I put in front of them now, I might try them on this tomorrow. Thanks Cara for your great ideas.