Poached Eggs With Oyster Sauce
Servings
Prep Time
Cook Time
Ready In
Recipe: #14760
October 18, 2014
Categories: Breakfast, Lunch, Main Dish, Eggs, Asian, 5-Minute Prep, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Poach, Stove Top, Diabetic, Non-Dairy, Vegetarian more
"From diabetic cook book. Always on the look for healthy breakfasts. Been a while since I made this and decided to do so this morning but was in a bit of a hurry so fried my eggs instead of poaching but tasted as good as ever."
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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