Bacon & Egg Drop Soup


A new twist on breakfast, lunch, or dinner! Seriously, this soup is as tasty as it is simple. It is also incredibly warming, and a great way to get a healing blast of nutrients if you have a cold. Both Barbara and I have been on and off with a cold for a couple of weeks now (mostly me, which is very unsual), but this soup came to our rescue and has helped us get back on a our feet. We've made it several times this week.

So I hope everybody's New Year is going the way they want it so far. I decided to kick off the New Year with a new tattoo. It's been almost two years since my last one, and I finally decided on what I wanted to add to the ones on my arm, so that I can continue the project into a half-sleeve. I'll probably be getting more of it finished (maybe all of it) before the end of winter. I'd also like to give a shout out to my boy Matt Kim at Fat Cat Tattoo in Aurora, ON. Matt's done almost every single one of my tattoos since I got my first one when I was 18. Here's a pic of the man in action, and of my new tat; It's the tree image lower down on my arm. There are two other tats on that arm that are unseen here, all of them are going to be worked into one intertwining piece.


And now you've been updated on my life! What's going on in yours? You guys can always drop us a line in the comments or on our Facebook page, we like knowing how our friends are doing. Enjoy the soup.

P.S. My sister, Caitlin, gave me these cute green bowls that I served the soup in for Christmas. Thoughtful right? Thanks Caits! xo

- Jon.




4 cups organic chicken stock (we bought a really clean one from Nature's Emporium)

8 slices traditionally raised bacon

2 free-range eggs (room temperature)

4 organic green onions (chopped)

2 large cloves of garlic (chopped)


1. Chop the bacon into small pieces, start cooking it in the bottom of a soup pot over medium heat. Stir frequently.

2. Once the bacon starts to sweat and coat the bottom of the pot with grease, add in the garlic and continue to cook until bacon is almost cooked to your liking (don't make it crispy). Remember to stir!

3. Pour the chicken stock into the pot, stir, and bring to a boil.

4. Meanwhile, crack your eggs in a bowl and whisk them together til mixed. Once the soup comes to a boil, slowly pour the eggs into the soup as you continue to whisk them into the soup using a fork. Add in your chopped green onions, turn off the heat, and leave the pot on the burner for another 1-2 minutes, stiring as need.

5. Your soup is finished, eat up!