Chicken Broth with a Poached Egg
Chicken and egg provide complete protein, while the young vegetables and peas add flavor and dietary fiber. The clear broth stays light, and the poached egg makes each bowl more filling. Poach the egg separately and add it just before serving.
Cover the chicken breast (300 g) with cold water (1200 g) and bring it to a boil. Skim the foam, add the bay leaf (1 g), black pepper (0.2 g), and table salt (to taste). Lower the heat and boil the broth gently for 30–40 minutes.
Remove the chicken and strain the broth until clear. Cut the meat into chunks. Slice the carrot (60 g) and dice the courgettes (100 g). Add the vegetables and green peas (100 g) to the broth and boil gently for 5–7 minutes, until tender but still slightly firm. Return the chicken to the pot.
Poach the eggs (100 g, 2 eggs) separately. Bring water to a boil in a small saucepan, add a pinch of salt, and lower the heat to a gentle boil. Crack an egg into a cup, swirl the water with a spoon, and slowly slide the egg into the center. Poach for 3 minutes until the white is set, then transfer it to a paper towel. Repeat with the second egg.
Arrange the broth, vegetables, and chicken in deep bowls. Top each with a poached egg and garnish with chopped parsley (to taste) and dill (to taste).
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