Just Spinach & Eggs

Name: Just Spinach & Eggs
Yield: 4 servings
Cuisine: British
Ingredients: 1 bunch Spinach *250 to 300 g; 4-6 Eggs; 2 tablespoons Canola Oil; Salt & White Pepper; <Sauce Ingredients>; 1 tablespoon Soy Sauce; 1 tablespoon Oyster Sauce; 1 teaspoon Sesame Oil; Rāyu (Chili Oil) *optional

Hiroko Liston @hirokoliston

Melbourne, Australia

My very first cooking class was in the 5th grade. We cooked ‘Sautéed Spinach’ and ‘Boiled Eggs’. ‘Scrambled Eggs’ is actually easier than ‘Boiled Eggs’. To keep the colour of the scrambled eggs, cook Eggs and Spinach separately. After they are combined gently and placed on a plate, drizzle the sauce over instead of mixing everything in a frying pan.

Hiroko Liston @hirokoliston

Saved

Ingredients

4 servings

1 bunchSpinach *250 to 300 g
4-6Eggs
2 tablespoonsCanola Oil
Salt & White Pepper
<Sauce Ingredients>
1 tablespoonSoy Sauce
1 tablespoonOyster Sauce
1 teaspoonSesame Oil
Rāyu (Chili Oil) *optional

Saved

Steps

1

Make sauce by mixing Soy Sauce, Oyster Sauce and Sesame Oil in a small bowl. Rāyu (Chili Oil) is optional but a few drops of it make a difference.
2

Wash Spinach well and cut about 5cm length.
3

Crack the Eggs into a medium mixing bowl, add a pinch of Salt and whisk lightly.
4

Heat Oil in a large frying pan over medium to hight heat, cook Eggs quickly just like cooking scrambled eggs. Remove the cooked eggs onto a plate and set aside.
5

Next you cook Spinach in the same frying pan and season very lightly with Salt & Pepper.
6

Add the cooked Eggs and gently combine. Transfer on to a large plate, drizzle the sauce over and serve.