Aussie Asian Eggs by Ben O'Donoghue

soy sauce

🥗Healthier: tamari

💰Cheaper: liquid aminos

Tamari is gluten-free while liquid aminos offers a similar flavor.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil adds a unique flavor and is dairy-free.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier and has a milder flavor.

chili flakes

🥗Healthier: fresh chili

💰Cheaper: paprika

Fresh chili provides flavor without the heat of dried flakes.

Pre-heat the vegetable oil in a wok to 160-170 degrees.

Add a good lug of vegetable oil to your grill plate and form 4 egg noodle cakes about 8cm across and fry until crisp on both sides but still soft in the middle.

When cooked, put aside on a serving plate.

Grill or fry the bacon until you are happy with the crispiness, then cook the prawns and arrange on a serving platter or individual plates and keep warm.

Crack two eggs at a time into a cup and carefully slide them into the hot oil; it will spit and sizzle.

Gently move the eggs around and turn with a slotted spoon.

Remove and place on top of the bacon and prawns; repeat with the remaining eggs.

Drizzle with lashings of oyster sauce, as much or as little as you like!

Garnish with sliced chillies, spring onions, and coriander.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens