Recipe courtesy of Robert Irvine
Save Recipe Print
Total:
18 min
Prep:
10 min
Cook:
8 min
Yield:
6 servings
Level:
Easy

Ingredients

Directions

Bring broth to a boil in a 3 quart saucepan over medium heat. In a medium bowl, whisk eggs, lemon juice and lemon pepper until well blended, then slowly whisk in 1 cup of the hot broth. Lower heat; add egg mixture, stirring constantly. Cook over low heat, stirring until heated through. (Don't boil! Eggs will curdle.)

Remove from heat and stir in lemon zest. Ladle into serving bowls and sprinkle each serving with a little Parmesan.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Roasted Tomato Basil Soup

Recipe courtesy of Ina Garten

Parker's Split Pea Soup

Recipe courtesy of Ina Garten

Best Tomato Soup Ever

Recipe courtesy of Ree Drummond

Cream of Mushroom Soup

Recipe courtesy of Food Network Kitchen

Mushroom Soup with Bacon

Recipe courtesy of Anne Burrell

Eggs Over Easy

Recipe courtesy of Alton Brown

Egg and Broccolini Sandwiches

Recipe courtesy of Food Network Kitchen

Lemon Meringue Pie

Recipe courtesy of Alton Brown

Lemon Blueberry Cheesecake

Recipe courtesy of Valerie Bertinelli

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.