Warm Breakfast: Brothy Eggs with Bacon and Mushrooms

Warm Breakfast: Brothy Eggs with Bacon and Mushrooms

by Kellyann Petrucci
Table of Contents

    Who says bone broth has to wait until lunch? Warm, savory breakfasts are getting their moment, and my Brothy Eggs with Bacon and Mushrooms bring all that cozy comfort straight to your morning.

    Soft eggs poached in my Classic Chicken Bone Broth, golden baby bella mushrooms and a sprinkle of crispy bacon make every spoonful rich and satisfying. Fresh scallions add the perfect finishing touch.

    I love a warm breakfast that feels comforting from the very first bite. If warm foods feel soothing on your stomach, this bowl is a delicious option. The broth also contributes fluids, which support normal digestion, while the eggs and bone broth bring protein to the table. With just six ingredients, it’s an easy way to give your usual breakfast a savory upgrade.

    Ingredients:
    ● 1 slice bacon, chopped
    ● ½ cup baby bella mushrooms, sliced
    ● 2 cups water
    ● 1 packet Dr. Kellyann Classic Chicken Bone Broth
    ● 2 large eggs
    ● 1 tablespoon scallions, thinly sliced

    Instructions:

    In a small pot over medium heat, sauté the chopped bacon until crispy. Remove the
    bacon from the pot and set aside. Reserve 1 tablespoon of bacon fat in the pot,
    discarding any excess.

    Add the sliced mushrooms to the pot and sauté in the reserved bacon fat for 2–3
    minutes, or until golden brown. Remove the mushrooms and set aside.

    In a separate bowl or measuring cup, combine 2 cups of water with 1 packet of Dr.
    Kellyann Classic Chicken Bone Broth. Stir until combined, then pour the broth into the
    pot.

    Heat the bone broth until it reaches a gentle simmer. Meanwhile, crack each egg into a
    separate small bowl.

    Once the broth is gently simmering, carefully lower each egg into the broth, one at a
    time. Keep the broth at a gentle simmer and cook for approximately 3½ minutes, or until
    the egg whites are set and the yolks are soft.

    Remove the pot from the heat. Add the sautéed mushrooms to a serving bowl, followed
    by the poached eggs and warm bone broth.     Top with the crispy bacon and sliced scallions. Serve immediately and enjoy!
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    Dr. Kellyann Petrucci

    About the Author

    Dr. Kellyann Petrucci

    M.S., N.D. · Board-Certified Naturopathic Physician · New York Times Bestselling Author

    Dr. Kellyann Petrucci is a board-certified naturopathic physician, certified nutrition consultant, and New York Times bestselling author with over 20 years of clinical experience. She is the creator of the Bone Broth Diet and Cleanse + Reset programs, and author of multiple bestselling books including Dr. Kellyann's Bone Broth Diet, The 10-Day Belly Slimdown, and The Bone Broth Breakthrough.

    Dr. Kellyann completed postgraduate work in biological medicine at the Paracelsus Clinic in Switzerland and is a regular health expert on Good Morning America, The Dr. Oz Show, Good Day LA, and other nationally televised programs. She is also the host of two PBS specials: 21 Days to a Slimmer, Younger You and The 10-Day Belly Slimdown.