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Bone Broth Breakfast Soup

  • Mug Cake
  • 3 tbsp. Almond Flour
  • 1 tbsp. Flaxseed Meal
  • 1 tbsp. Parmesan Cheese
  • 1 large Egg
  • Soup
  • 1 cup Kettle & Fire Bone Broth
  • 1 large Egg (for Poaching)
  • 1/8 tsp. Cayenne Pepper
  • 1/8 tsp. Onion Powder
  • 2 tsp. Olive Oil
  • Salt and Pepper to Taste
  1. Combine all mug cake ingredients in a bowl. Wipe sides clean.
  2. Microwave for 1 minute 30 seconds or until mug cake is cooked through.
  3. In a saucepan, heat bone broth and spices over medium heat with salt and pepper until simmering. Once simmering, reduce heat to low.
  4. Crack an egg into a small bowl. Stir bone broth until a vortex appears and pour egg into the spinning liquid.
  5. Cook egg for 2-3 minutes until egg white is partially solid.
  6. Place mug cake into a larger bowl, drizzling olive oil over the top. Using a slotted spoon, remove the egg from the pan and place on top of the mug cake.
  7. Pour warm bone broth into the bowl and season with dried parsley and pepper to taste. Serve immediately.