Egg Sandwich Recipe Breakfast
In Hong Kong, the perfect breakfast is a soft ham and egg sandwich (火腿蛋三明治) paired with a creamy macaroni soup and a piping hot milk tea.
- Total Time: 10 minutes
- Yield: 1
- Cuisine: chinese
Ingredients
- 2 eggs
- 1 slice of ham
- 2 slices of bread
- Salt and pepper to taste
- 1 tbsp milk
Instructions
- Crack the eggs into a mixing bowl and pour milk in. Use a fork to whisk the eggs until there are no visible egg whites.
- Heat up a pan on low heat. Once the pan is warm, add in oil to coat the pan, and then add butter. Once butter has melted, add in eggs.
- Using a plastic spatula, once the outer edges of the eggs start cooking, start pushing the edges toward the center of the pan.
- Once eggs form into a nice solid shape towards the center, tilt the pan, to allow the runny egg mixture to cook. Use the spatula to gently fold the eggs to keep slowly cooking .
- When eggs are about 80% done, (which means they are solidly formed but still have about 20% of liquid left in the pan), remove the pan from heat.
- Working quickly, season with salt and pepper, and thoroughly mix the eggs to incorporate. Put the pan back on for 10-20 seconds to finish. Take the pan off the heat again to mix. The last bit of heat should cook the remainder of the liquid.
- Have 2 slices of bread ready with a slice of ham on one piece of bread. Plate eggs on top on ham and spread evenly. Place second slice on top on eggs and serve.