1. Combine soy sauce, sesame oil, vinegar and scallion in a small bowl. Set aside.
2. Heat canola oil in a medium nonstick skillet over medium heat and swirl to coat. Crack 2 eggs into a small bowl; crack the remaining 2 eggs into a second small bowl.
3. Working quickly, pour 2 eggs on one side of the pan and the other 2 on the other side. The egg whites will flow together, forming one large piece.
4. Sprinkle sesame seeds, basil and pepper over the eggs. Cook until the egg whites are crispy and brown on the bottom and the yolks are firmly set, about 3 minutes. Keeping them in one piece, flip the eggs using a wide spatula and cook until the whites turn crispy and brown on the other side, 1 to 2 minutes more.
5. Pour the reserved sauce over the eggs. Simmer for 30 seconds, turning the eggs once to coat both sides with sauce. Serve in wedges, drizzled with the pan sauce.
Shopping Tip: Black sesame seeds are slightly more flavorful and aromatic than white sesame seeds. Find them in the Asian-foods section of the supermarket or substitute the white variety if they aren't available.
Provided by: EatingWell
Per Single Serving / Serves 4 Total
- Calories 139
- Calories from fat 108
- Total Fat 12gm 18%
- Saturated Fat 2gm 10%
- Monounsaturated Fat 5gm
- Sodium 338mg 14%
- Total Carbohydrates 2gm 1%
- Fiber 1gm 1%
- Protein 7gm
- Cholesterol 212mg 71%
Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.