Asian-style braised eggs

ASIAN-STYLE BRAISED EGGS with MUSHROOMS & GREENS! Welcome back to yet another one-pan 🍳 starring eggs cooked up with an unexpected compilation of flavours & textures. This one hits all the right notes - it’s savoury with just those right shades of heat and plenty of umami bursting through! Stir together the savoury sauce with - 1 tbsp soy sauce - 1 tsp vinegar - 1/2 tbsp vegatarian oyster sauce - 2 tbsp water + 1 tsp corn flour Mix well and set it aside. Heat a splash of oil/ knob of butter. Then, add 1/2 - 1 cup of sliced mushrooms (any shrooms of choice, just be sure to clean them well beforehand). Once the mushrooms are golden brown and have released most of their water, stir in: - 1 tbsp lime juice (this helps to deglaze the pan) - 2-3 cloves of garlic (adjust as per taste) - Handful of scallions - 2-3 tsp Gochugaru (crushed red pepper flakes ) or regular chilli flakes Mix well until fragrant, then add a handful of your favourite leafy greens like bok choy. Cook for a few minutes more until the greens have lightly wilted. Then crack in your eggs. Cover and let them cook. Once almost cooked through, pour in your sauce and let it sizzle. Serve hot with rice / noodles/ toast / as is & DIVE IN {Asian recipes; quick recipes, breakfast inspiration, eggs for breakfast, one pan recipes, mushroom eggs, bok choy}

Unbalanced

% Daily Values based on a 2,000 calorie diet