Egg Foo Young
A Chinese-style savory breakfast pancake made with eggs, bean sprouts, and your choice of protein, topped with a flavorful gravy. This low-carb option makes a hearty morning meal.
Ingredients
- 6 large eggs, beaten
- 2 cups fresh bean sprouts, drained well
- 1/2 cup carrots, julienned
- 4 green onions, sliced
- 1/2 cup shiitake mushrooms, thinly sliced
- 1 cup cooked chicken, diced small
- 1 tsp sesame oil
- 2 tsp tamari soy sauce (gluten-free)
- 1/4 tsp salt
- 1/4 tsp white pepper
- 1/4 cup avocado oil
- 1 cup low-sodium chicken broth
- 1 tbsp coconut aminos
- 1 tsp arrowroot starch, mixed with 1 tbsp water
- 1/4 tsp garlic powder
Instructions
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1
In a large bowl, beat 6 beaten large eggs until well mixed. Add 1/4 tsp salt and 1/4 tsp white pepper.
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2
Stir in 2 cups drained well fresh bean sprouts, 1/2 cup julienned carrots, 4 sliced green onions, 1/2 cup thinly sliced shiitake mushrooms, and 1 cup diced small cooked chicken.
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3
Add 1 tsp sesame oil and 2 tsp tamari soy sauce (gluten-free) to the egg mixture and gently fold everything together.
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4
Heat 2 tablespoons of avocado oil in a large non-stick skillet over medium-high heat.
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5
Using a 1/3 cup measuring cup, scoop the egg mixture and gently pour into the hot pan, flattening slightly to make a pancake about 4 inches in diameter. Cook 2-3 pancakes at a time, leaving space between them.
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6
Cook until the bottom is golden brown, about 2-3 minutes, then carefully flip and cook the other side for another 2 minutes. Transfer to a plate and keep warm. Repeat with the remaining mixture, adding more oil as needed.
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7
For the gravy: In a small saucepan, bring 1 cup low-sodium chicken broth to a simmer over medium heat. Stir in 1 tbsp coconut aminos and 1/4 tsp garlic powder.
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8
Add 1 tsp mixed with 1 tbsp water arrowroot starch to the simmering broth, stirring constantly until the gravy thickens, about 1 minute.
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9
Serve the egg foo young pancakes hot, topped with the gravy.