“Once you have made your base bone broth (see recipe here if you missed it), you can use it as a base to build other meals. This is one of my favourites! Combining some beautiful flavours, this is a super healthy, quick and gut-nourishing dish!”


  • 4 cups of bone broth
  • 1 cup of broccoli, chopped into florets
  • 2 small bock choy, roughly chopped
  • 2 stalks of celery, cut into small sticks (about as big as your finger)
  • 2 tablespoons of tamari
  • Thumb sized piece of ginger, finely grated
  • 1 teaspoon of dried chilli (feel free to increase, decrease or totally omit depending on your flavour preference)
  • 4 free range, organic eggs
  • 1/2 bunch of coriander, roughly chopped


  1. Heat bone broth over a low heat in a large saucepan.
  2. Add broccoli, celery, tamari, ginger and chilli.
  3. Bring to the boil and then add in the bock choy. Turn the heat down to low immediately once this occurs and then simmer gently while you prepare the eggs.
  4. In a separate bowl, whisk the eggs together.
  5. Pour eggs over the broth and the vegetables; Put the lid on the saucepan. The egg will fluff up with the steam and heat as it cooks – it will reduce once you take the lid off. You need to make sure you keep an eye on it, especially if your saucepan lids aren’t see through.
  6. Once the egg is cooked, use a fork to break it up and mix into the rest of your broth.
  7. Divide the broth, vegetables and egg into serving bowls and top with fresh coriander and a little more fresh ginger if you like.

Serves 2