I've been enjoying cottage cheese and pomegranate seeds for breakfast (delish) and making the below soup for some dinners, especially on cold, rainy nights.
Since we eat this as our main course, and our only source of protein, I add a lot of egg whites. It's really up to you how much you want in there.
- Chicken Broth (I prefer Better Than Bouillon)
- 2 large handfuls of Arugula
- Handful or Carrots (chopped)
- 1/2 Teaspoon of Minced Garlic
- Sriracha Hot Chili Sauce (to taste… depends how spicy you want to go)
- Egg whites
In a large pot on medium-high heat, make 6 cups of broth. Add your minced garlic and chili sauce.
Let it heat up. Add the arugula and carrots. Mix until it starts boiling.
As the soup boils, shake your carton of egg whites (or stir if extracted directly from eggs into a bowl) and slowly pour into the soup.
Turn the heat to medium and wait for the egg to fully cook.
The great thing is that the eggs cook in the delicious spicy broth, making the usually bland egg whites rather tasty.
How to Plate: Spoon into big bowls and enjoy!