Pocket Eggs with Soy-Sesame Sauce
Combine soy sauce, sesame oil, vinegar and scallion in a small bowl. Set aside.Advertisement
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.
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.
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.
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.
People with celiac disease or gluten-sensitivity should use soy sauces that are labeled "gluten-free," as soy sauce may contain wheat or other gluten-containing sweeteners and flavors.
1 medium fat meat, 1 fat