Asian scrambled eggs with pointed cabbage and hoisin – an easy breakfast that keeps you full.
Here is a really easy and seriously good dish – just as welcome at breakfast as for a light lunch. It is extremely healthy, low in calories and packed with protein and fibre.
The eggs are cooked over medium heat – with very little stirring, so the base is allowed to set lightly, and you can then push the eggs towards the centre to form soft, fluffy “curds”. Set these aside, and in the same pan fry the pointed cabbage and sugar snap peas in a little oil with garlic, ginger and hoisin sauce.
Finally, fold the lightly fried vegetables into the creamy scrambled eggs – and top with fresh spring onions, a few crunchy sesame seeds, a dash of Lao Gan Ma crispy chilli oil and perhaps extra hoisin for body and depth of flavour.
The result is soft, creamy scrambled eggs, lightly crisp vegetables, umami from the hoisin and the spicy, crunchy kick of the chilli oil. It takes no time to make – so you get big flavour in minutes.
Appetite & variations
If you are extra hungry, add an extra egg per person – or stir in a tin of chickpeas for even more staying power, protein and fibre.
Serve the dish with crusty wholegrain bread to make it even more filling.
For more greens and vitamins, fold in a couple of handfuls of spinach, some grated carrot or strips of courgette or green pepper. There is plenty of room to adjust it to your taste and what you fancy.
A little soy sauce on top is also really good.
Vegetarian breakfast
These Asian scrambled eggs with pointed cabbage are an obvious choice for an easy, filling vegetarian breakfast. The dish is full of fibre, protein and vegetables, and it is easy to vary depending on what you have in the kitchen.
For extra substance, add cooked chickpeas or black beans, which bring both protein and bite. You can also stir a little tofu into the vegetables if you want an even more plant-based version.
For more freshness, toppings such as edamame beans, crunchy vegetables or avocado are perfect.
The result is a healthy, low-calorie breakfast that keeps you full for a long time – and at the same time delivers a lovely depth of flavour from the Asian notes of ginger, garlic and hoisin.
Asian scrambled eggs with pointed cabbage
Ingredients
- 4 eggs
- 50 ml milk
- 1/2 pointed cabbage, roughly shredded
- 100 g sugar snap peas, sliced (optional)
- 1 tbsp fresh ginger, grated
- 1 clove garlic, grated or crushed
- 1-2 tbsp hoisin sauce
- Salt and freshly ground pepper
- Oil
Toppings
- Spring onions, sliced
- Sesame seeds
- Crispy chilli oil
- Hoisin sauce
- Soy sauce (optional)
Method
- Whisk the eggs and milk together and season with salt.
- Heat a frying pan over medium heat, add a little oil and cook the eggs until they have set but are still creamy.Do not stir the eggs too much. Let the base set, then push the eggs in towards the centre so you get some large curds. Turn once, then set the scrambled eggs aside on a plate.
- Add a little oil to the same pan and fry the pointed cabbage, sugar snap peas, ginger and garlic for a couple of minutes. Season with salt and freshly ground pepper, and stir in 1-2 tablespoons of hoisin sauce.
- Return the eggs to the pan. Break the pieces up a little if they are very large, and quickly fold everything together with the cabbage.
- Serve with spring onions and a sprinkling of sesame seeds – with crispy chilli oil and, if you like, extra hoisin sauce or a little soy sauce on top.
Nutrition
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Lækkert!!
Hejsa
Hvor dejligt at høre – tusind tak 🙂
Warm wishes, Dianna