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Egg Foo Young Fingers

With Garlic Chilli Sauce
recipe-difficulty
Easy peasy
recipe-serves
2
ready-in
25 mins
Egg Foo Young Fingers

These tasty morsels will become a favourite go-to. They are really easy to make, taste awesome work perfectly for breakfast, lunch on the go or dinner and are a great source of protein - keeping you feeling satisfied for longer!

Particularly during the cooler months, these fingers will fill you up and heat you up with warming flavours and nutrients that are especially supportive during winter.

Eggs are a great food source of Vitamin D (just in case you aren’t seeing enough sun!), and Vitamin B12 (which is essential for all metabolism in every cell in your body!). Spinach is a great source of Calcium, Iron, Folate, and Vitamin C, so it’s always a favourite and is great for boosting energy and immunity.  We have used coconut flour in this recipe, as its lower in carbohydrate compared to normal flour and releases energy more slowly

Breakfast & Brunch
Chinese inspired
Pantry Items
View in metric
  • 5 eggs
  • 1 tsp snipped chives
  • ½ tsp baking soda
  • 3.5 oz frozen spinach, thawed and squeezed dry (you should end up with about 50g)
  • 3.5 oz ham, finely diced
  • ½ tsp apple cider vinegar
  • ¼ cup red chilli, chopped
  • 1 tbsp Extra Virgin Olive Oil
  • 1 head garlic, crushed
  • 1 shallot
  • ½ cup organic tomato paste
  • ½ cup apple cider vinegar
  • Pink Himalayan Salt
  • 3 ½ tbsp Coconut Flour
  • Coconut Oil
  • 2 tbsp Maple Syrup
  • 1 tbsp fish sauce
  • 1 tbsp Vegetable Broth Garden Veggie

1. To make garlic chilli sauce, heat oil in a medium sauce pan and add garlic and shallots, saute until fragrant. Add in chilli and tomato paste and simmer on low. Add fish sauce, apple cider vinegar and maple syrup and mix well. Simmer on low for 5 minutes. Take off the heat and allow to cool completely before adding to a blender and whizz until a smooth consistency has been reached

2. In a large bowl, whisk together eggs, vegetable broth and chives and season with some salt. Sift in the coconut flour and baking soda. Add the spinach, ham and vinegar and stir to make a thick batter.

3. Heat 1 tbsp of coconut oil in a large non-stick frying pan over a medium heat. Scoop ¼ cup batter into the pan and flatten to form a fritter. , in batches, for 2 minutes, then flip over and cook for a further minute or so until cooked through. Repeat with the remaining batter.

4. Serve the fritters topped with some garlic chilli sauce or guacamole, if desired, but they are wonderful eaten just as they are.