Recipes / Soups and Stocks

Poached Egg and Beef Bouillon Soup

After a fun night out on the town with some friends, I woke up on Sunday morning to broken internet and a slight hangover that needed something tasty. As a side note, the sad thing about growing older is that I find that I tend to get hangovers even if I haven’t been drinking that much. Sucks.

I wanted something warm and meaty and greasy. Like bacon! But I didn’t have any. So I had to improvise.

Poached Egg and Beef Bouillon by St. Louis Photographer Jonathan Gayman

I remembered that I had a couple of cups of beef bouillon left over from my hachis parmentier, and I also had some leftover meatballs that I’d made for lunch on Saturday. And I had some eggs and some of yesterday’s bread. Why not mix them all together!

Poached Egg and Beef Broth Recipe


1-2 cups beef bouillon (or any other broth)
Several meatballs
1 teaspoon salt
1 teaspoon white vinegar
1 Egg
Fresh thyme or parsley to garnish

Heat up bouillon or broth in a small pan. Bring to a boil then reduce to low to keep warm. Add the meatballs, cover and let them heat up in the broth. In a large, flat pan add a few inches of water and bring to a boil. Add the salt and the vinegar and reduce the heat to barely boiling. Crack the egg into a small, flat dish (which makes it easy to pour into the water). Drag your spoon in a circular motion through the water (the circular motion helps keep the egg together), then slip the egg into the water and cook for 3-5 minutes until the whites are set.

When the egg is just about done, spoon your bouillon and meatballs into a bowl. Remove the egg from the water with a slotted spoon, allow the water to drain off, then add it to the top of your soup. Serve with toast.

This is comfort food at a very basic level. You can pierce the egg with your toast…heaven. Perfect for a quiet, internet-less Sunday morning.

No Comments

    Leave a Reply