- Heat bone broth in a small soup pot or saucepan on stove until simmering. You want small, gentle bubbles. (if adding aromatics, add here).
- Meanwhile, whisk eggs.
- Turn off the heat from the broth and slowly pour eggs into broth while vigorously whisking the entire time. You’re aiming for “ribbons” of scrambled eggs.
- Add spinach and stir to wilt.
- Add salt, pepper.
- Enjoy immediately!
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