This simple and hearty recipe is perfect for a last minute dinner.
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients:
- 1 cup low sodium beef broth
- 1-1/2 Tbsp. soy sauce
- 2 Tbsp. cornstarch
- 6 slices bacon
- 6 eggs, beaten
- 14 oz. can shrimp chow mein, well drained
Preparation:
Combine beef bouillon, soy sauce and cornstarch in a small saucepan and stir to combine. Cook over low heat until thickened and bubbly, stirring constantly. Set aside.Cook bacon in skillet until crisp; drain on paper towels, crumble and set aside. Combine eggs with shrimp chow mein in medium bowl. Add bacon and stir to mix.
For each patty, pour 1/3 cup egg mixture onto greased non stick skillet. Over medium heat, cook egg mixture, using spatula to push egg mixture into a patty shape. Cook until golden brown on one side, then turn and brown other side. Place patties on a warm platter and cover with aluminum foil to keep warm. When all egg mixture has been cooked, spoon reserved sauce over patties. Serves 4
