Poached Eggs With Oyster Sauce

4
Servings
3m
Prep Time
5m
Cook Time
8m
Ready In


"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."

Original recipe yields 4 servings
OK

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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