Pan Eggs
Pan Eggs
This is a very simple Thai breakfast recipe with Chinese influences. This egg dish typically has 2-3 types of pork in it. The other type of pork you’d find in this would be Vietnamese ham, which was unavailable at my asian market. But that is alright. The Chinese sausage kinda looks like a beef stick. It is typically sweet and salty and needs to be cooked before consuming. The sausage is usually made out of pork and chicken.
Servings: 1
Ingredients
- 2 oz Chinese sausage
- 2 oz ground pork
- 1/2 tbsp oyster sauce
- 1 garlic clove minced
- 1 tsp Maggie seasoning
- 1/2 tsp white pepper
- 1/2 tbsp butter
- 2-3 eggs
- 1 green onion chopped
Instructions
- This is Chinese sausage. Kinda looks like a beef stick.
- Slice into 1/4″ thick pieces on a bias.
- Saute for 2-3 minutes until browned. Set aside.
- Mix together the ground pork, oyster sauce, garlic, Maggie seasoning, and white pepper.
- Brown the ground pork mix for 4-5 minutes until completely cooked. Set aside.
- In a small skillet, melt butter over medium heat.
- Crack the eggs into the pan. Then add the Chinese sausage to one side of the egg and the ground pork mic to the other side. Sprinkle the chopped green onion over the top.
- Place cover over the eggs and cook for 4 minutes.
- Serve with some toast.
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