Feast on these Garden Eggs and you’ll never dream about any other breakfast egg dish. This dish will be a staple in your breakfast as it has been mine for so many years. I will never get tired of eating this healthy fresh breakfast meal.
It all started with my dad pan frying over easy eggs for me and my siblings when we were younger. It was so simple and so delicious. All my dad used were pinches of salt and black pepper with a dash of soy sauce. Always serving it with a side of short grain white rice. The most memorable breakfast eggs and the start for my love of running egg yolks.
I’ve experimented and perfected this breakfast meal over the years. My husband loves it, my kids love it, and the occasional surprise glances that my guests give me. It’s so funny to me when someone takes a look at my simple meal but when the flavors settle in your mouth, it’s love at first taste.
Serving Size: 1 | Prep Time: 5-7 minutes | Cooking Time: 5-7 minutes
- Garlic (3 cloves)
- Cilantro, fresh (small bunch)
- Green onion, fresh (2 stalks)
- Tomato on the vine, fresh (1)
- Extra virgin olive oil, 1 tablespoon
- Eggs, fresh (2)
- Salt (1 pinch)
- Black pepper (1 pinch)
- Soy sauce (1 tablespoon)
- Crushed red pepper flakes, optional
- Dice the garlic and set it aside on the baking sheet.
- Roughly chop the cilantros and set it aside on the baking sheet.
- Chop the green onion and set it aside on the baking sheet.
- Roughly dice the tomato and set it aside on the baking sheet.
- Place the non stick frying pan over medium to high heat.
- Drizzle olive oil that’s about 1 tablespoon in measurement and coat the pan.
- Once the olive oil is hot, bring it to a medium heat and crack the eggs into the pan and add a pinch of salt and black pepper, cover with lid, and cook for about 1-2 minutes or until the edges are no longer translucent. Flip the eggs with a spatula and cook it for another minute or so without the lid. Then set the over easy eggs aside on a serving plate.
- In the same pan, add the garlic and sauté it for about 1-2 or until slightly golden brown over medium heat.
- Add green onion, cilantro, and tomato and turn the heat down to a low heat and cook for about a minute.
- Scoop this garden of veggies from the pan over the plated over easy eggs.
- Drizzle about 1 tablespoon of soy sauce over the plated food. Sprinkle optional crushed red pepper flakes for heat.
Noj mov! Which means eat food in Hmong. If you made this dish and would like to share it on social media, please do share and use the hashtag #recipesbykayklalor. I would like to see what you’ve made!
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