Egg and Ham Veggie Noodle Soup

1. Fry the Egg and Sausage

Start by adding a little oil to a frying pan and heat it up. Crack in an egg and season it to your taste — I used salt, pepper, and thyme. Add a bit more oil to coat the rest of the pan. Fry the egg until it's nearly done. Then, tear the two sausage slices into small pieces and add them to the pan. Continue frying until the sausage pieces become crispy, like chips — they’ll get salty in the process, but that’s part of the flavour!

Tip: If your egg is already cooked to your liking before the sausage is done, take it out and set it aside on a plate.

Once everything is cooked, transfer the sausage and egg to the plate, leaving the oil behind.

2. Prep the Vegetables

 If you haven’t already, wash your vegetables. Trim the ends off the carrots, peel them, and cut them into bite-sized pieces.

Optional: Save the carrot peels to make veggie chips later — I haven’t tried it yet, but I plan to!

3. Preheat the Water

 While prepping the vegetables, start heating water in a large pot. 

4. Cook the Vegetables

 Once the water is hot, add the chopped vegetables. Bring it to a boil, then cover with a lid and reduce the heat just enough to prevent it from boiling over. Let it simmer for about 45 minutes.

 Check for doneness by tasting:

• Carrots should be al dente — tender but still with some bite.

• Potatoes should no longer taste raw; they should have a floury texture.

5. Add the Broth

 Drop in a broth cube and stir to dissolve it fully.

6. Add the Noodles

 Now add the noodles. If the water level looks low, pour in a bit more. Stir well after a few minutes to prevent sticking. The noodles should cook in about 10 minutes.

7. Serve and Finish

 Ladle the soup into a bowl. Top it with the fried egg and crispy sausage bits. Add a slice of ham if you like. Enjoy!

Let me know if you'd like to format this as a printable recipe or add measurements!