A different slant on fried eggs for breakfast.
Breakfasts can be boring.
This is often because time — and patience — is short. That’s fine until you get so bored with bacon and egg you can’t face it for one more day. (Please don’t ask me how I know this.) Even before I changed to a more healthy lifestyle, I would still alternate between cold cereals, grain-based porridge, and variously-prepared eggs on toast. Once I changed my way of eating, bacon and egg became a staple. (I do confess, it still tends to be so!)
There is absolutely no reason at all to have any particular kind of food at breakfast and not at other times of the day, or vice versa. Regardless, egg remains a quick and easy breakfast choice that is high protein and helps keep us feeling full until our next meal.
Kylie writes: “Where Westerners have fried eggs and bacon, Chinese people have fried eggs with chilli, oyster sauce and spring onions.”
A word about fats
If you are freaking at the amount of fat in this recipe, fear not! Aside from the fact that coconut oil is almost a super-food it is so good for you (some might argue it is a super-food) it can be difficult to let go of the old and unproven “science” that said eating fat makes you fat, or that heart disease is caused by eating saturated fat. But this is simply not true. In fact, the body needs fats to maintain good health. (Though definitely avoid any fats that have been partially hydrogenated, producing trans fats, which are definitely bad for you &38212; think margarine.) Fats also serve the purpose of making us feel full for longer, and has been found to cause people to eat less.
This meal is a high-protein, fast and filling start to your day, so just relax and enjoy it.
A mouth-watering, tongue-tingling breakfast that will keep the hunger pangs away until lunch time.
2 minPrep Time
5 minCook Time
7 minTotal Time
Save RecipeIngredients
- 1/2 cup virgin cold-pressed coconut oil
- 2 free range eggs
- 2 tsp oyster sauce (keep an eye on the ingredients list and avoid brands with sugar and wheat and corn starch if at all possible)
- small pinch ground white pepper
- 1 spring onion, finely sliced
- 1 red birds-eye chilli, finely sliced
- small pinch ground white pepper
Instructions
- Heat the oil in a hot wok until the surface seems to shimmer slightly.
- Crack the eggs into a small bowl, then pour into the hot oil. After a minute or so, reduce heat to allow the bottom of the eggs to become firm and crisp; the yolks should still be runny at this point.
- Carefully slide a fish slice under the eggs, lift out of wok onto a kitchen towel, and pour off the oil in the wok. (I keep a heat-proof dish handy for this.)
- Return the eggs to the wok and place back over the heat for another 1-2 minutes to crisp further. Use your own judgment here: weigh up the crispiness of the fried egg against the desired runniness of the yolk.
- Gently remove the eggs from the wok and drain off any excess oil before easing onto a plate.
- Drizzle the eggs with a little oyster sauce, top with spring onions and chillies, and season with pepper.
