Eggs served with spicy sprout salad makes a versatile meal thats easy on the purse.
- For the dressing, whisk together all the ingredients in a small bowl.
- Place bean sprouts, snow peas, spring onion and chilli in a large bowl.
- Add the dressing, then toss gently to combine.
- Fill a wok with about 6cm of canola oil and place over high heat. When hot (almost smoking), crack an egg into the oil. Fry about 30 seconds each side, turning with a slotted spoon, or until the egg is golden and puffed. Remove and drain on paper towel. Repeat with the remaining eggs.
- Divide the salad among serving plates, reserving a little for garnish. Top each plate with an egg and garnish with reserved salad.
You may need it
Food Storage Container Set
Surface Utensil Holder
Kitchen Utensil Set