Quick Thai Breakfast Pan Eggs

Serving 3 pax
Preparation Time 10 mins
Skill Easy

4 Eggs
1 Chinese sausage, sliced
60g Minced Chicken
1 Garlic Clove, sliced thinly
1 tbsp Soy Sauce or Fish Sauce
Salt & pepper to taste

Garnish (optional):
Spring Onion, chopped


  1. Season minced chicken with soy sauce, salt and pepper to taste. Fry with sliced garlic in a pan over medium heat for 2-3mins until cooked. Stir constantly to break up any lumps. Set aside in a bowl for later.
  2. Fry the Chinese sausage slices for about 2 mins until lightly brown on both sides. Set aside. Do not remove the oil from frying the Chinese sausage as it will be used to flavour and cook the eggs.
  3. In the same pan, over medium-low heat, crack the eggs in carefully, cover with a lid (or some aluminum foil) and cook for about 3 mins or until the egg yolks are still slightly runny or to your own liking. Remove the pan from heat.
  4. Top your eggs with lots of pepper, minced meat and Chinese sausage. Garnish with some chopped spring onions. Best to enjoy it with warm bread!

*This is the first recipe of a 3-part series: 3 meals for 3 pax under $30.
Create the accompanying dishes here: Spicy Chicken Chilli Oil Noodles, Rice Cooker “Claypot” Rice.

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