Poached Eggs With Oyster Sauce

Prep Time
Cook Time
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"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


  • 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.



So easy breezy to make with tasty results. I haven’t had poached eggs in a while, though I love them, and so I’m glad that I chose this recipe to make. The oyster sauce gave that Asian edge and we had them over romaine salad making for a great meal on Friday during Lent. I’ll be making these again tomorrow, as it was delightful. Thank you, Pat, for sharing!

review by:
(27 Feb 2021)