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Asiatisk scrambled eggs med spidskål – Sund morgen og frokost
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Asian scrambled eggs with pointed cabbage

Flavourful Asian-inspired scrambled eggs with pointed cabbage and hoisin.
Course Breakfast, Lunch
Cuisine Asian
Nøgleord Asian food, breakfast with eggs, brunch, Healthy lunch, Scrambled eggs, Soft scrambled eggs
Total Time 10 minutes
Servings 2 people
Calories 177kcal

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)

Instructions

  • 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

Calories: 177kcal | Carbohydrates: 10g | Protein: 14g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 328mg | Sodium: 267mg | Potassium: 290mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1071IU | Vitamin C: 30mg | Calcium: 108mg | Iron: 3mg