UMBC Eats Community Cookbook Recipe of the Week

Ingredients:

Heat broth in a deep pan with herbs and garlic on medium heat until near boiling. While the broth is heating, slice the fresh spinach leaves and reserve. Scramble eggs in a container with a spout, then stir the Parmesan into the

scrambled eggs. When broth is about to boil, slightly reduce the heat, and slowly pour the egg-and-cheese mixture (as a thin, lumpy stream of liquid) into the hot broth, which will quickly poach the "dropped eggs". After the eggs have been

added, fold in the spinach strips until they wilt for 1-2 minutes. Remove the pan from the heat, adjust the salt and pepper seasoning to taste, and serve immediately.