There are some things that just taste better when you’re feeling bad. It’s a personal thing, and for me, it changes depending on how badly I’m feeling. Carbs is the obvious stand-out winner in the comfort food category, probably because it helps absorb whatever’s upsetting you, but not all of us like the heavy feeling that pasta gives you.

For me, tomato soup has always been my go-to comfort food. Open a can, pour the contents of the can, plus a can’s worth of milk into a small pot, bring to a boil. Simple, straightforward, satisfying. Now that I’m not fourteen anymore, I don’t have to rely on a prepared can of soup concentrate to soothe my turgid, er… soul, but taking a couple of hours to make a whole pot of soup while feeling lousy isn’t always practical. Enter the egg.

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There is one cookbook on my shelf that I’ve had for years which is quickly becoming my go-to book for never fail recipes, which surprises me because I have many other cookbooks that are either more specialized or more comprehensive. This recipe is adapted from that book – which I will write about at a future date – and proofed using my foolproof proof box.

Oh. My. Gawd.

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