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Photo of Sesame and shallot egg pots by WW

Sesame and shallot egg pots

Total Time
20 min
10 min
10 min
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.


Olive oil

2 tsp


125 g, button variety, sliced

Baby spinach

2 cup(s)

Sesame seeds

1 tsp, toasted


2 medium

Green shallot(s)

1 individual, sliced

Wholegrain bread

4 slice(s), (4x35g slices) toasted


  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.


TIP: To toast sesame seeds, toss seeds in a small non-stick frying pan over high heat until golden. You can use either a metal steamer over a saucepan or a bamboo steamer over a wok. You can also use an electric steamer following the manufacturer’s instructions.