Egg Foo Young
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
A recipe for Chinese Egg Foo Young adapted from Nom Nom Paleo: Food For Humans by Michelle Tam and Henry Fong/Andrews McMeel Publishing, LLC 2013.
Ingredients
  • 6 eggs
  • ¼ cup coconut flour
  • 1 teaspoon fish sauce
  • 1 tablespoon minced cilantro
  • ½ teaspoon apple cider vinegar
  • ¼ teaspoon baking soda
  • ¾ cup diced ham
  • ¼ cup diced prosciutto (if you can't find prosciutto you can simply use a full cup of ham and skip the prosciutto)
  • 5 ounces fresh spinach finely chopped
  • 2 large green onions sliced thinly
  • freshly ground black pepper to taste
  • ghee for frying
  • optional things for serving: Paleo Chili Garlic Sauce, Paleo Sriracha
Instructions
  1. In a large bowl, whisk together the eggs, coconut flour, fish sauce, and apple cider vinegar until smooth and lump-free. Stir in the prosciutto, ham, spinach, green onions, cilantro, and baking soda, and season with pepper to taste.
  2. In a large cast iron pan or skillet, heat enough ghee to coat the bottom of the pan over medium heat until shimmering. Scoop a quarter cup of the bater into the pan, and flatten it with the back of a spoon until it's about ½ inch thick. Cook undisturbed for 3 minutes, until golden brown. With a spatula, carefully flip over the egg foo young and fry for another 2 to 3 minutes or until cooked through.
  3. Transfer the patty to a wire rack and repeat step 2 until all of the pancakes are cooked, being careful not to overcrowd the pan.
  4. Serve immediately by itself or with any topping you like.
Recipe by Slim Palate at https://slimpalate.com/egg-foo-young/