Today’s Simple Lunch – Lap Cheong, Heong Mak Tam Vegetable & Steamed Eggs With Tomatoes

Hubby had half bowl of rice and Lap Cheong aka Chinese sausage for his breakfast. So heavy? What to do? He’s packed with 5 classes every Wednesday!

At 11 a.m., I will pack his lunch box with brown rice, Lap Cheong, Heong Mak Tam vegetable and steamed egg dish. Then, I will take it to his school which is only a minute’s walk away. So convenient, right?

The steamed egg dish that I prepared was added with tomatoes, so it’s Steamed Eggs with Tomatoes.

Ingredients:

3 eggs
2 tomatoes, cut into slices
Salt
Soy Sauce

Instructions:

1. Beat the eggs, salt and soy sauce in a metal bowl.

2. Place the bowl in the steamer and steam for 15 – 20 minutes.

Photo Credit for Stir-Fried Eggs and Tomatoes

Did I put the wrong photo? It doesn’t look like Steamed Eggs with Tomatoes at all. You see, I couldn’t find any photo of Steamed Eggs with Tomatoes, only Stir-Fried Eggs and Tomatoes. So, bear with it.

Today and tomorrow I am not going to the wet market. My online assignments will come in this afternoon or tomorrow morning, so I want to focus on completing the assignments fast.

For tonight and tomorrow’s dinners, I am going to use up whatever ingredients and cooking materials I have in the kitchen. Once they are gone, I will replenish my pantry with fresh cooking materials.