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Breakfast Egg Soup

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“This is an old family (perhaps PA. Dutch) recipe my mom used to make for us on cold winter mornings. Since the recipe is very basic yet fulfilling as is, you can add your own extra ingredients to perk it up such as crumbled bacon grated cheese or ethnic seasonings. Try the basic recipe first then go from there. The recipe satisfies the desire for eggs without the greasy mess of frying.”
READY IN:
7mins
SERVES:
1
YIELD:
1 bowl
UNITS:
US

Ingredients Nutrition

Directions

  1. Beat eggs and milk in bowl with whisk or fork.
  2. add salt and pepper.
  3. Melt butter in sauce pan on low to medium heat.
  4. pour eggs and milk into sauce pan and turn to high.
  5. Stir occasionally to blend in butter and keep contents on bottom from burning.
  6. Bring mixture to boiling point and reduce heat to medium.
  7. The egg soup will start to thicken and become lumpy.
  8. Leave on medium for about 1-2 minutes stirring to prevent burning.
  9. Turn off stove and let sit for another 2 minutes to finish
  10. thickening.
  11. Serve in bowl with toasted buttered bread.

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