These Vietnamese Scrambled Eggs with Chinese Sausage are easy to make, but loaded with flavor. Great for any meal of the day.
Who here loves breakfast for dinner? I sure do - I could eat breakfast food all day, any day. And what I like even more about breakfast for dinner is that it's usually super easy!
Mr. Dreamboat however takes some convincing. He doesn't do sweet breakfast food for dinner. So every once in a while, I pull out the recipe for these Vietnamese Scrambled Eggs with Chinese Sausage - for breakfast, lunch, or dinner!
Seriously, I'm pretty sure I've eaten them for every meal of the day at one point or another. You could even get a little crazy and eat them for brunch or lupper!
What I love about this recipe is that it helps me clean out the produce drawer. It's also a great way to use up those millions of tomatoes you have coming in from your garden every day. Throw in extra if you want!
This recipe is also great because many of the ingredients are ones you might often have on hand. For me this is Chinese sausage, because I often use 1 or two in a recipe, then throw the rest into the freezer.
If you're not familiar with Chinese sausages, they're small (about the size of a small pepperoni stick), dry sausages with a unique sweet flavor and a hint of five-spice powder.
Find them in well-stocked grocery stores or Asian markets. They may or may not be refrigerated, depending on how they're packaged.
How to make Vietnamese Scrambled Eggs:
Once you start cooking this recipe, it goes really fast. So make sure you have ALL the prep work done before you even turn on the stove. Once the vegetables and Chinese sausages are sliced, you will be eating delicious savory eggs in just minutes.
After prepping the ingredients, put the sliced sausages into your skillet (it's best to use a non-stick skillet here to prevent the eggs from sticking). While the sausage cooks, crack the eggs into a medium bowl and whisk them together with green onions and fish sauce.
When the sausage is cooked and the fat has begun to render, add the garlic and shallot and cook just until fragrant. Then add the tomatoes and cook until soft.
Reduce the heat to low and pour in the eggs. Cook while stirring with a spatula, until the eggs have just barely set. Stir in the cilantro.
Serve your Vietnamese Scrambled Eggs with a side salad and maybe rice or bread if it's lunch or supper. Serve with toast and fruit if it's breakfast. Or just eat them as is.
These eggs are so flavorful that you won't need any extra condiments on them once they're done, so put that bottle of ketchup away and enjoy!
Vietnamese Scrambled Eggs Ingredients:
- Chinese sausages (find these in well-stocked Asian markets)
- Large eggs
- Green onions
- fish sauce (find this in the International aisle of well-stocked grocery stores, or in Asian markets)
- Shallot
- Garlic
- Tomatoes
- Cilantro
- Black pepper
Want more Egg recipes?
Vietnamese Scrambled Eggs with Chinese Sausage Nutrition Notes:
Serve with toast or rice or a green salad to make a complete meal.
Note that most Chinese sausages contain gluten, so this recipe is not gluten-free.
Vietnamese Scrambled Eggs with Chinese Sausage
Equipment
- Large Non-Stick Skillet
Ingredients
- 3 Chinese sausages cut into ½" slices
- 8 large eggs
- 2 green onions thinly sliced
- 2 Tablespoons fish sauce
- 1 shallot minced
- 4 cloves garlic minced
- 3 small tomatoes or a handful of cherry tomatoes diced
- 2 Tablespoons minced cilantro
- freshly ground black pepper
Instructions
- Add the sliced Chinese sausages to a large non-stick skillet over medium-high heat. Cook, stirring occasionally until fat begins to render and sausages are golden brown, about 3 minutes.
- While the sausages are cooking, 8 large eggs in a medium bowl with the sliced green onions and 2 Tablespoons fish sauce. Set aside.
- Add the minced shallot and minced garlic to the sausages in the skillet. Cook until fragrant, about 30 seconds. Add diced tomatoes and stir-fry until they soften, about 2-3 minutes.
- Add the egg mixture to the pan and reduce heat to low. Cook, stirring frequently until the eggs are set, but not dry. Stir in 2 Tablespoons minced cilantro. Top with freshly ground black pepper to taste.
Nutrition
L says
Supertasty! Thanks for the recipe.
Sometimes the taste of the chinese sausage stand-alone is a bit too much for me, or maybee just new. But the taste when egg, bread and sausage melt together is wonferfull.