Mariner's Cookbook Breakfast Soup

Breakfast Soup - Mariner style

May 30, 2026

by Mariner

Yeah, it sounds weird to both my close and extended family too; but I've always enjoyed eating soup, and I couldn't think of a thing wrong with having it for breakfast, so I tried it, and you get to benefit of my newly-acquired experience.

My Honey by tradition spoils me, and normally prepares a massive breakfast as a treat for me on weekend mornings (sometimes we decide that Friday is a weekend day too). Anyway, if you are any kind of diabetic, the carb loading you would expect for that kind of breakfast is a problem. As a result, your massive breakfast quickly devolves into a couple of eggs, some kind of breakfast meat, maybe a slice of cheese, and if your keeper is looking the other way, perhaps a single piece of toast. That gets boring after a while, so contemplating the arrival of another huge load of fat and protein early on a Saturday morning had me thinking about alternatives, and I remembered something I heard of years ago: breakfast soup!

Many minutes of research on the World Wide Web, returned an astonishing number of links to various recipes. Granted there were a moderate number of returns that had nothing to do with breakfast, but that still left more links than I felt motivated to read. A review of the most promising links showed that almost without fail, the recipe given was a variation on egg-drop soup. Now I love egg drop soup, and I've had many versions, some not worth mentioning, some very good, and some excellent!

With that kind of experience behind me, I decided I didn't need anybody else's stinkin' recipe, and this morning I shot from the hip. I tried to make an egg-flower soup, and for a complete aesthetic failure, it worked out very well indeed!

Suggested Equipment:

Sauce pan, 3 quart, with lid
Frying pan, 8-inch or larger
Mise bowls (optional)
Common kitchen measures and tools

Ingredients:

I make mine up as needed, using chicken bouillon cubes and water

This is the classic frozen vegetable mix that can be found under dozens of different brand names. It (usually) consists of roughly equal parts (by weight) English peas, chopped green beans, diced carrot, whole kernel corn, and some packers may include baby limas and/or sliced mushrooms. Any such mix will work.

Pretty much any meat you would serve for breakfast. For this trial I used a full link of smoked pork sausage, sliced into coins. Feel free to adjust to your own tastes.

Adust the salt according to your own preferences. If your broth is already salted, you may wish to opt out of adding any more.

That would be 3 extra-large, or 4 large. If your eggs are smaller, adjust accordingly.
4	cup	Chicken broth¹
1/2	cup	Spinach, fresh or frozen, wilted
1/4	cup	Classic mixed vegetables², frozen
2	Tbs	Bell pepper, diced
4	oz	Breakfast meat³, diced, sliced, crumbled or ground
1	Tbs	Chives, dried or fresh, chopped
1	tsp	Onion, flaked, granulated or powder
1/2	tsp	Garlic, granulated or powder
	dash	Rosmary
	dash	Cayenne
to	taste	Common salt⁴
3 or 4⁵	ea	Eggs

Directions:

Prepare your breakfast meat. Small pieces distribute better throughout the soup, so you have to decide how exactly to get the optimal size and number of pieces. If you use link sausages, I would recommend slicing them into coins (or medallions, if you prefer) before cooking. Bacon and other thinly-sliced meats are probably best crumbled after cooking. Bulk sausages should probably be scrambled during cooking.

In any case any meat used in this recipe should be thoroughly cooked before being added to the soup. Frying seems to be the best option, because it renders out excessive fat and allows you to sear the meat nicely. Cook it done, and set the prepared meat aside in a mise bowl or equivalent.
If your vegetables are still frozen, you can thaw them in a microwave oven. Measure the broth and all of the vegetables and seasonings into the 3-quart sauce pan and bring to a full boil. Boil for 5 or 10 minutes, then reduce heat to a simmer. Cover, and allow it to continue cooking for another 10 minutes, or until all of the vegetables are tender.
At this point you have to decide whether you want egg-flower soup or egg-drop soup. I have to say, egg-drop soup is easier to deal with. If that's what you want, skip to step 4; otherwise, ladle your boiling broth into preheated bowls of about 1-1/2 to 2 cup capacity, then crack a fresh egg into each bowl. Allow them to stand for 5 or more minutes, in order to cook the egg to a safe temperature. Garnish with the prepared breakfast meat and serve. At this point you are done.
If you are here, you have elected to make egg-drop soup. In that case, break your eggs into a mixing bowl and lightly beat with a large dining fork or whisk. Don't put too much effort or time into this - you aren't trying to make a souffle! Aim more toward scrambled eggs. When you are satisfied with the state of your beaten eggs, pour them slowly, a little at a time, into the simmering broth. Stir frequently. When the eggs have begun to form semi-solid strands, add in the prepared breakfast meat, and continue to stir. When the breakfast meat is well-distributed and warmed through, ladle the finished soup into bowls and serve.

Makes 3 to 4 generous servings. Serve with your favorite breakfast bread or crackers (if those things aren't proscribed for you).

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I have to admit one thing: I didn't do all this by myself. My Honey actually did most of the prep work for the meat and vegetables the night before, so I was able to jump right into cooking in the morning. Worked out well, if I do say so myself, but I have to give credit where credit is due.

I mentioned earlier that my first effort with this recipe was an aesthetic failure. That's because I tried to shortcut making an egg-flower soup, by adding whole eggs to the simmering broth. The bulk of each individual egg did in fact retain its integrity, but it didn't form the flower I was looking for. Still tasted fine, though.

Inasmuch as I thoroughly enjoyed this breakfast, I have to say it was a success.

Catagories: Dairy and Eggs, Meats, Soups, Breakfast