Italian Poached Egg Recipe

Geeg Toscano’s Italian poached egg recipe is a very savory and unique Italian breakfast soup recipe. Michele Romano Recipes is very pleased to now share Geeg’s wonderful revered breakfast soup recipe with you.

This flavorful, tummy warming Italian breakfast soup was on his menu at Mama’s Place back in 1979 for only $1.50! Those were the days my friends! Matter of fact all the prices in my dearly departed friend’s menu were in today’s standards ridiculously inexpensive. Back to his breakfast soup though, it is as simple as one, two, three, and so very yummy so you are going to want to try it.

This unique and savory breakfast soup recipe would also be great for brunch or lunch and children love it with the pasta noodles in it. It is really quick if you have left over pasta from the night before, whether it is penne, rigatoni or even gluten free or whole wheat pasta! You can use previously prepared chicken broth or when I do not have that on hand the store bought organic chicken broth in the cartons works fabulously as well. Depending on how many people you are preparing for determines the amount of chicken broth. For instance, if you are only feeding two people then one carton will do.

I will base this recipe for four people. You can add as much of the ingredients that you need for more people!

Michele Romano Recipes

Ingredients:

1-1/2 tbsp extra virgin olive oil2 green onions, chopped
1/2 tsp red pepper flakes
1 – 900 ml. carton organic chicken broth or 4 cups homemade chicken broth.
1 cup cooked al dente pasta noodles such as penne or rotini. (I make this lots when I have leftover pasta noodles.)
4 free run organic eggs
1/2 cup fresh chopped Italian parsley
Fresh grated Romano or Parmesan cheese.
Salt and pepper to taste.

Preparation:

In a medium sized pot, heat oil, add green onions (and red pepper flakes, if using).
Stir in chicken broth until slowly simmering.
Add in pasta noodles to heat through. {not too much pasta or it will soak up broth.}
Crack 4 eggs into the broth to poach them. [You could use an egg poacher and then add
eggs into broth.]
Add salt, pepper and Italian parsley.
Cover and simmer until eggs are cooked the way you like them.
Serve hot with fresh grated cheese on top.
Garlic toast or focaccia bread are both great to eat with this soup.

Prep time: 15 min.
Cook time: 15 min.
Serves: 4

Live Long and Mangia!

Health Benefits:

Homemade or Organic Chicken Broth is rich in calcium, phosphorus, magnesium and other minerals that are easier for the body to absorb. It also contains gelatin, which promotes healthy cartilage. Chicken broth aids digestion. All disease begins in the gut, we could all use a little gut healing.

For more on eating healthy, I find The Health Benefits Times very informative.