I had a lot of Bok Choy so I
invented these Bok Choy Chilli Eggs.
I prepared the bok choy by
cutting up the stalks into small slices while leaving the leaves in larger
pieces.
First I heated a mix of garlic
infused olive oil, canola oil and sesame oil (not much of that) in a pan and
then added the sliced stalks and chopped chilli. After 3 or 4 minutes I added the bok choy
leaves.
Then I
poured whisked eggs (with a teaspoon of water and lashings of white pepper)
over the chilli and bok choy.
It is important not to overcook
the eggs. You need to serve them
immediately they start to set. I find it
is better to cook the eggs as slowly as you can by taking them off the heat for
a minute before putting them back on again.
Right at the moment you need to
serve add your salt to taste. We had
this for lunch but it would equally make a good breakfast.
This is a low FODMAP dish.
Have some baby bok choy and some fresh eggs in the fridge. This looks like breakfast to me. :)
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