I hesitated to share this recipe because it’s so simple, but simple can be wonderful—especially for this cozy sipping broth topped with a poached egg. It’s an easy, nourishing pick-me-up or fridge-cleanout meal that comes together quickly and feels soothing on chilly days.
Last weekend I spent a few days in Portland with close friends who flew up from San Francisco. It’s such a great city for a ladies’ weekend—full of good food, music and vintage shopping. We packed our time with brunch at Harlow (think plant-forward dishes with eggs), a lively show at the Aladdin Theater, and plenty of thrifted finds. One memorable dinner at The Woodsman Tavern delivered roasted brussels sprouts, scallop crudo and a fried pork shank paired with a delicious off-dry riesling—pure comfort food.
All of that fun connects back to this sipping broth. I’d been wanting to visit Broth Bar in Portland for months but never managed to make it. On the way home I found a new location in downtown Olympia, WA inside a small market. I popped into a nearby grocer called The Pantry, grabbed some tamales and eggs, then ordered pork broth at the Broth Bar with turmeric, green onions, chili oil and a steamed duck egg. A finishing sprinkle of alder-smoked sea salt and house-made gomasio made it unforgettable and reminded me how much I love crafting little sipping broths at home.
Back home I thawed a jar of turkey broth from the freezer and made this small pot of comfort. This recipe is highly customizable—the essentials are a high-quality broth (mushroom, vegetable, turkey, beef, chicken or fish), some fresh herbs and allium, and a little citrus to brighten it up.
In the version shown here I used cilantro, thinly sliced green onion, coconut milk and lime juice—my go-to combo—but you can mix and match based on what’s in your fridge. Some other tasty additions to consider:
- Basil
- Red onion
- Sauerkraut
- Sesame seeds
- Toasted sesame oil
- A dash of coconut aminos
- Parsley
- Lemon
- Apple cider vinegar
The options are endless. I usually add an egg—poached, soft-boiled, or fried—but you can skip it for a vegan version. Leftover roasted vegetables also work beautifully; I stirred in roasted cabbage wedges one day and it was outstanding.
This recipe below reflects the exact combination I used: turkey broth, coconut milk, lime, cilantro and a poached egg. It takes just a few minutes and yields one comforting 16 oz serving.
One more note: this is a great recipe for using up odds and ends in the fridge. Add leftover roasted vegetables or greens when you warm the broth and you’ll have a more substantial bowl in seconds. I hope this inspires you to make a little pot of sipping broth to warm up with this week. Stay cozy!
I’d love to hear how your version turns out—leave a comment or tag your photo if you try it!
simple sipping broth with a poached egg {paleo + dairy free + vegan option}
5 from 1 review
- Author: Nyssa Tanner
- Total Time: 10 minutes
- Yield: 1 16 oz serving 1x
Description
A simple, warming sipping broth topped with a poached egg. Made with your favorite high-quality broth, a splash of coconut milk, fresh herbs and a squeeze of citrus. Easy to adapt for vegan, paleo or dairy-free diets.
Ingredients
- 2 cups high-quality broth (chicken, turkey, beef, mushroom or vegetable)
- 1/4 cup coconut milk
- about 1 tsp lime juice
- 1 tsp high-quality gelatin (optional)
- Salt, to taste
- Cilantro, chopped
- Thinly sliced green onion
- 1 large egg (poached, soft-boiled, or fried)
Instructions
- Fill a large shallow pan with about 1 1/2 inches of water and bring to a boil. Reduce to a bare simmer and add 1 tablespoon apple cider vinegar. Place a mason jar ring or similar stabilizer in the center of the pan. Crack an egg into a small bowl.
- Create a gentle vortex by stirring the simmering water, then gently slide the egg into the center of the jar ring. Cook the egg for about 4 minutes for a tender poach.
- While the egg cooks, warm 2 cups of broth to a bare simmer. Stir in the coconut milk, season with salt and lime juice, and whisk in gelatin if using until dissolved.
- Use a slotted spoon to remove the poached egg and set it on a plate briefly to drain.
- Pour the warmed broth into a bowl or large mug. Top with cilantro, sliced green onion, the poached egg and a grind of black pepper. Serve immediately.
- Prep Time: 5 mins
- Cook Time: 5 mins
- Category: soup, drink
- Cuisine: paleo, gluten free, vegan