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Breakfast Soup

Breakfast Soup
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Prep Time: 10 min Serves: 4
Cooking Time: 10 min Yield: 12 cups
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Think of this soup recipe as a savory bowl of brothy oatmeal that’s topped with the iconic breakfast staple: a fried egg.

Ingredients

Directions

1. Bring the broth, tomatoes, lemon juice, 1 teaspoon of salt, and (if using) rosemary to a boil in a stockpot over high.
2. Stir in the oats, spinach, and three-quarters of the scallions, reduce heat to medium, and cook while stirring occasionally until the oats are fully cooked, about 5 minutes. Adjust seasoning.
3. Meanwhile, heat the oil in an extra-large (PFOA-free) nonstick skillet over medium. Add the eggs and fry until desired doneness.
4. Transfer the soup to individual bowls, top each with an egg, and sprinkle with remaining scallions and salt. If desired, serve with lemon wedges on the side.

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