Nina’s Brothy Poached Eggs

Nina’s Brothy Poached Eggs – “Here’s a wonderful breakfast recipe, if you have a batch of stock (I freeze 250ml portions for this purpose) on hand it’s really very quick and a big fave at our place. This recipe is adapted from Angela C. Wu’s wonderful book Fertility Wisdom. It is perfect for those postperiod/ postpartum days (when all bleeding has ceased), a time when we all need extra love and nourishment. As Angela says “energetically, it’s a recipe for vitality when the body’s Qi has been depleted by menstruation or childbirth.”

Nina Isabella is a long term friend and colleague of Fertile Ground and the founder of Mamashanti yoga for birth: birth support. She is a devoted mother, prenatal yoga teacher, independent childbirth educator, birth attendant (doula), and passionate advocate for reclaiming women’s trust in their innate wisdom to birth and raise their children consciously. Nina is currently back to studying a masters in Counselling. She is also an adventurous cook!

Ingredients for Nina’s Brothy Poached Eggs:

For each serve you will need:

• 1-2 cups home made chicken or vegetable stock or filtered water
• 3 slices of fresh ginger root
• 1 teaspoon sesame oil
• 3 tablespoons rice wine
• 2 free range eggs

Place all ingredients except eggs into a saucepan.
Bring to boil and reduce to a rolling simmer for a few minutes.
Crack your eggs gently into the stock to poach, adding extra water to cover if necessary.
Continue simmering and cook the eggs to just right (about four minutes of you like runny yolks).
Serve eggs and broth in a deep bowl.
Eat slowly, all the while breathing in the aromatic broth and feeling the warmth of this breakfast set you up for a superb day.
When making your stock (or when a stout-hearted friend makes it for you) try augmenting your stock with classic Blood Nourishing Chinese medicine herbs. These include: Dong Quai, Wolf berries and Chinese dates (ask your favourite acupuncturist for a handful of these magnificent herbs). When added to your preferred vegetable stock, our vegetarian friends can benefit from this beautiful, profoundly nourishing breakfast too.

This recipe is a favourite of ours from the wonderful Facebook group and book written by Charmaine Dennis and Milly Dabrowski The Breakfast Project.