Sesame and shallot egg pots
6
Points®
Total time: 20 min • Prep: 10 min • Cook: 10 min • Serves: 2 • Difficulty: Easy
Bored with boiled? Fed up with fried? Try steaming your eggs in small ramekins for a surprisingly fast and simple way to start your day.
Ingredients
Olive oil
2 tsp
Mushrooms
125 g, button variety, sliced
Baby spinach
2 cup(s)
Sesame seeds
1 tsp, toasted
Egg(s)
2 medium
Green shallot(s)
1 individual, sliced
Wholegrain bread
4 slice(s), (4x35g slices) toasted
Instructions
1
Place a steamer basket over a large saucepan or wok filled with water (water should not touch base of steamer). Bring to a gentle simmer.
2
Meanwhile, heat oil in a medium non-stick frying pan over high heat. Cook mushrooms, stirring, for 2–3 minutes or until golden. Add spinach and cook until just wilted. Stir through half the sesame seeds.
3
Divide mushroom mixture between two ⅔-cup (160ml) capacity ramekins. Carefully break an egg into each ramekin.
4
Place ramekins in a steamer basket. Steam, covered, over simmering water (ensuring basket is not touching water) for 6–8 minutes or until eggs are opaque and just cooked through (steam for a little longer if you prefer a firm yolk).
5
Sprinkle with remaining sesame seeds and shallots and serve with toast.
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