Rinse the thin poha. Place it in a pot and pour water into the pot.

Bring it to boil and stir it to prevent it sticks at the bottom of the pot. Season it with salt. Cook it until it is mashy and switch off the heat. Keep it aside.

In a pan, heat a teaspoon oil and add the beaten eggs.

Swirl around the eggs until well cooked and scramble the eggs into small pieces.

Add spring onion into the scrambled eggs.

Place the congee in the bowl and top up with scrambled eggs and sliced spring onion.