| Breakfast Egg Foo Yung
1 cup of bean sprouts (mung beans)
1 tablespoon of butter
1/8 teaspoon of ginger, freshly grated
4 eggs
2 tablespoons of heavy cream
2 teaspoons of soy sauce
dash of onion salt
Saute bean sprouts in butter, ginger, and onion salt until sprouts are translucent. Remove from skillet. Beat eggs with cream. Mix in the bean sprouts. Ladle 1/4 of mixture into skillet. Push eggs to form a patty. Once set, turn and brown. Remove from skillet, set aside, and repeat. Drizzle each with soy sauce and serve. Serves 2. |
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