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5 from 1 vote

Vietnamese Scrambled Eggs with Chinese Sausage

This recipe is a delicious easy brunch or super quick breakfast for dinner meal on busy nights.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Breakfast, Brunch, Lunch
Cuisine: Vietnamese
Keyword: breakfast, brunch, Chinese sausage, dairy free, eggs, Lunch, scrambled eggs
Servings: 4
Calories: 263kcal
Author: Carissa Serink

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

Calories: 263kcal | Carbohydrates: 6g | Protein: 19g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 350mg | Sodium: 1475mg | Potassium: 415mg | Fiber: 1g | Sugar: 3g | Vitamin A: 937IU | Vitamin C: 9mg | Calcium: 74mg | Iron: 2mg