Poached Eggs With Oyster Sauce
4
Servings
Servings
3m PT3M
Prep Time
Prep Time
5m PT5M
Cook Time
Cook Time
8m
Ready In
Ready In
Recipe: #14305
September 18, 2014
Categories: Breakfast, Lunch, Eggs, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Weeknight Meals, Skillet, Vegetarian more
"By I'mPat From little ideas diabetes cook book."
Original recipe yields 4 servings
Ingredients
Nutritional
- Serving Size: 1 (124 g)
- Calories 153.5
- Total Fat - 6.2 g
- Saturated Fat - 1.9 g
- Cholesterol - 208.3 mg
- Sodium - 374.3 mg
- Total Carbohydrate - 14.4 g
- Dietary Fiber - 1.3 g
- Sugars - 2.6 g
- Protein - 9.9 g
- Calcium - 58.2 mg
- Iron - 2.1 mg
- Vitamin C - 55.3 mg
- Thiamin - 0.1 mg
Step 1
Half fill a fry pan with water and place over medium heat until just simmering.
Step 2
Crack one egg at a time onto a plate and slide off the plate into the water.
Step 3
Reduce the heat to low and cook for 2 to 3 minutes or until done to your liking.
Step 4
Remove the eggs with a slotted spoon.
Step 5
Meanwhile toast the bread until golden and top with the spinach and eggs and then drizzle the eggs with the oyster sauce and sprinkle with the chilli and spring onions.
Tips & Variations
No special items needed.
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