Asian Breakfast Eggs
Do you need something different than the usual cereal, pancakes, and toast? These protein-packed Asian breakfast eggs are a refreshing change that is super quick and easy to make. The savory garlic mixed with the creaminess of the eggs, the freshness of the tomato, and bite of the scallions makes this dish unique and simply delicious. I first learned about these from my work (I teach English to kids in China). My company always does such a great job of helping us learn more about the culture in China, so one day they shared a video with us on how to make these eggs. They are a fairly common breakfast item over in China. For a heartier breakfast, you could even put these over some warm rice like they do. Enjoy!
- Heat a non-stick skillet on medium heat and add half a tablespoon of butter. (You can use Country Crock plant butter as well for a dairy-free option).
- While the butter is heating, begin dicing the tomatoes to equal about one-fourth of a cup (about 1/2 of a tomato).
- When the butter begins to sizzle and bubble, add the garlic to the pan and cook for about a minute until it is good and fragrant but not dark in color.
- Add the eggs to the pan and mix well with the garlic to make scrambled eggs. Do not cook the eggs all the way through.
- When the eggs are almost cooked, add the tomatoes to just warm them up a bit. Only cook the mixture until the eggs no longer look gooey but are still moist to avoid dried out eggs.
- Take the pan off the stove and transfer the eggs to a plate.
- Cut up 1/2-1 whole scallion and sprinkle on top. Enjoy!