Poached Eggs in Chicken Broth with Mixed Vegetables
Ingredients
- 8 cups homemade chicken stock or low-sodium chicken broth
- 4 large eggs
- 1 lb. asparagus, trimmed, cut into 2½" pieces
- 4 small carrots, peeled, sliced 1½" thick
- 8 oz. shiitake mushrooms, stems removed, caps halved
- 8 ramps, green and white parts separated, coarsely chopped
- 1 cup torn basil leaves
- 1 Tbsp. apple cider vinegar
- Kosher salt, freshly ground pepper
- Extra-virgin olive oil (for drizzling)
Instructions
Poached Eggs in Chicken Broth with Mixed Vegetables serves 4 original recipe by Bon Appetit.
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