Dinner Eggs

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Dinner Eggs

Author Lucy Tweed

Solo dining, using some of my favourite asian flavours and condiments

Ingredients

• 2 tsp oil
• 3 eggs
• 1cm piece of ginger
• ½ tsp sesame oil
• ½ tsp soy sauce
• 2 spring onions, thinly sliced white and green parts separated
• Small handful coriander, leaves picked and stalks finely chopped
• 1 bunch bok choy, quartered
• 1 tsp logan maa chilli crisp to serve
• 1 tbs oyster sauce to serve
• Sesame seeds to serve

Instructions

1. Crack the eggs into a bowl and lightly whisk. Grate the ginger into the bowl and stir in sesame oil and soy.
2. Place a medium non stick frying pan over high heat. Add half the oil and the bok choy, turning for 2-3 mins or until starting to crisp and brown. Reduce heat to medium and add white part of spring onion and coriander stalks and cook, stirring for 1 min. Add remaining oil and move bok choy to the side of the pan. Pour in egg mix and reduce heat to low. Gently fold eggs until just set and remove from the heat.
3. Top eggs with green part of spring onion, chilli crisp, sesame seeds, coriander leaves and drizzle with oyster sauce.

Notes

*** “Not even going to think about it”

*** “We’re going to go with 3 eggs, long day”

*** “Sprinkle of sesame seeds cause we fancy”

*** “SHIT! I forgot oyster sauce”

Nutrition Facts

Calories

470

Fat

30 g

Sat. Fat

6 g

Carbs

27 g

Fiber

10 g

Net carbs

16 g

Sugar

11 g

Protein

32 g

Sodium

1400 mg

Cholesterol

491 mg

This information is a guide only, and can vary due to a number of factors including precision of measurements, brands, ingredient freshness, or the source of nutrition data.