Ingredients
- 3 eggs
- 3 tpsp vegetable oil
- Any vegetable ( I use mushroom and cauliflower)
- 1 tsp of Lee Kum Kee oyster sauce
- KewPie mayonnaise and chilly sauce to decorate
- 4 mini croissants ( toasted and cut in half)
Method
- Beat the eggs, add a dash ( 1tpsp) of water, a dash of oyster sauce to taste. Set aside
- Heat up the oil till hot
- Add the eggs to hot oil, wait until solidifies but still runny, then turn off heat. Remove from pan, but leave the excess oil in.
- Cut up vegetables, add them to the same pan that you cook the eggs. Add some water to soften, then add Oyster sauce and chilly sauce to taste.
- Toast mini croissants ( or any kind of bread you have), cut in half and plate up.
- Plate up and dig in 😆
Product used in recipe
- Lee Kum Kee - Choy Sun Oyster Sauce
- Kewpie - Mayonnaise
