Mushroom, Beansprout and Spring Onion Crispy Broken Eggs

Serves 1


3 Large Portobello Mushrooms, sliced into1cm thick pieces
3 spring onions, topped and tailed and cut into 5cm lengths
A large handful of beansprouts
3 medium eggs
3 tbsp groundnut oil
½ tsp sea salt
½ red chilli thinly sliced
A few coriander leaves
Pinch of white pepper


1 Heat the oil in a wok or frying pan, over a very high heat. First fry the mushrooms for 3-4 minutes until their juices start to run and they begin to caramelise. Next add the spring onions, followed by the beansprouts and cook for 1 minute, keeping all the veg moving. Remove from the pan and set aside.
2 Add another large glug of oil to the wok and allow to get really hot. Crack the eggs into the wok, sprinkle with salt, and fry for 1 or 2 minutes, until the whites begin to crisp up but the yolks are still runny.
3 Add the vegetables to the eggs, and with a spatula carefully fold one half of the eggs over the top.
4 Slide the eggs onto a plate, and drizzle the oyster sauce all over, followed by the oil from Chiu Chow Chilli Oil. Sprinkle with white pepper, the fresh chilli and lastly the coriander before serving immediately.


1 For a vegetarian alternative replace the oyster sauce by mixing together 1 tablespoon of Lee Kum Kee Sweet Soy Sauce mixed with 1 tablespoon of the oil and chilli seeds from the Lee Kum Kee Chiu Chow Chilli Oil .
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