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Eggs with Bone Marrow

Breakfast Eggs with Bone Marrow

  • Author: Tina Turbin


Bone marrow is delicious and the broth it creates is very healing and can be reserved for later. Enjoy!


  • Broth and Marrow
  • 23 pounds of grass fed leg bones with marrow
  • 1 teaspoon cider vinegar
  • Onions, carrots and parsnips (optional)
  • Salt & pepper (optional)
  • Butternut Squash Puree
  • 1 small butternut squash
  • 2 teaspoons coconut oil, butter or ghee
  • ¼ cup coconut cream (optional)
  • Salt to taste
  • Egg
  • As many eggs as you desire
  • Salt and pepper to taste


  1. Broth and Marrow
  2. Prepare an 8 hour crock.
  3. Add bones and cover with water.
  4. Add vinegar.
  5. Cook 8-10 hours on Medium or High.
  6. Once done, remove one bone and carefully keep the marrow in the bone.
  7. Drop it gently onto a plate. It will slide out with a little jiggle if needed.
  8. Cool your remaining broth in the refrigerator.
  9. Butternut Squash Puree
  10. Preheat oven to 400F.
  11. Cut squash in half.
  12. Clean.
  13. Spread with ½ the fat suggested.
  14. Cover gently with foil.
  15. Bake 40-50 minutes depending on the size of your squash.
  16. Remove and scoop out while hot and place in oven proof bowl.
  17. Add remaining fat.
  18. Add coconut cream (optional).
  19. Blend with a hand immersion blender. It will get very creamy and soft.
  20. Season to taste with salt.
  21. Add to pastry bag with star tip and make your magic as you wish.
  22. NOTE: You may scoop onto a plate if you wish instead.
  23. Egg
  24. Take some of the white creamy fat from the top of the broth (not the broth) and place in a small skillet.
  25. Heat it up and melt it if not already melted.
  26. Fry each egg in the fat.
  27. Season to taste.
  28. Enjoy!


Save the broth in the fridge for later as it is very healing!

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Tina Turbin

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