Ingredients for Breakfast Egg Soup
- 2 large eggs
- 2% Low Fat Milk
- 1 tablespoon butter
- Salt And Pepper
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How to Make Breakfast Egg Soup
- Whisk together 2 large eggs and 1/2 cup of milk in a bowl.
- Season with 1/4 teaspoon of salt and a pinch of black pepper.
- Melt 1 tablespoon of butter in a medium saucepan over medium-low heat.
- Pour the egg and milk mixture into the saucepan and increase the heat to medium-high.
- Stir gently and continuously to prevent sticking and ensure even cooking.
- Bring the mixture to a simmer, then reduce heat to low.
- Continue to stir occasionally as the soup begins to thicken and become slightly lumpy (about 1-2 minutes).
- Remove from heat and let stand for 2 minutes to allow the soup to fully thicken.
- Serve immediately in bowls, topped with a slice of toasted buttered bread. Optional additions: crumbled bacon, shredded cheese, chives, or a dash of hot sauce.
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
52g
Fat
103g
Carbs
4g