Ingredients

• 4 cups chicken broth
• 1/2 cup chopped fresh lemon verbena leaves
• 1 garlic clove, minced
• 4 large eggs
• Salt and pepper to taste

Instructions

1. In a medium saucepan, bring the chicken broth and lemon verbena to a simmer over medium-high heat. Reduce the heat to low and let simmer for 15-20 minutes.
2. Using a slotted spoon or fine mesh strainer, remove the lemon verbena leaves and garlic from the broth and discard.
3. Crack each egg into a separate small bowl or ramekin.
4. Bring the broth back up to a gentle simmer over medium heat.
5. One at a time, gently pour the eggs into the simmering broth. Let the eggs poach for 3-4 minutes or until the whites are set and the yolks are still runny.
6. Using a slotted spoon, remove the eggs from the broth and transfer them to two serving bowls. Season with salt and pepper to taste.
7. Serve the poached eggs immediately, garnished with additional lemon verbena leaves if desired.

Verdict and Serving Suggestions

This Poached Eggs in Chicken Broth with Lemon Verbena recipe is perfect for breakfast or brunch. The broth gives a savory and rich flavor to the eggs while the lemon verbena adds a refreshing taste. This dish is best served hot and can be enjoyed as it is or with a slice of toasted bread.