Entree
2 servings
5 minutes
10-15 minutes
Melissa's Chefs
A simple, quick yet filling breakfast. Tung Ho is edible Chrysanthemum Leaves and has a spinach-like flavor and texture.
2 tablespoons butter
1/2 cup Tung Ho, washed, spun dry, and finely sliced
6 eggs, beaten
In a frying pan, heat butter. Add Melissa's Tung Ho, cook until tender.
Add eggs, mixing well with Tung Ho. Cook until firm.
As with spinach leaves, do not over cook edible chrysanthemum leaves or they will turn mushy.
Make it extra hearty by serving over cooked rice or quinoa and a drizzle of Melissa's Costa Azul Hot Sauce for some zing!
