These have become a staple of ours, particularly on days when we really need to eat up some eggs. (Good job, hens!). It's super, super simple, as well:
Heat up some broth. For just myself, I do about 1 to 1-1/2 cups.
Scramble two eggs in a bowl. (NB: I normally eat 3, but find two sufficient with this recipe.)
Whisk eggs into broth; stir until cooked to desired done-ness.
You can dress this up with parsley, onion, garlic, or whatever else tickles your fancy. I like to add raw cultured sour cream to mine with a splash of ACV.
bon appetite!
