We’ve put all our eggs in one basket here for cracking takes on breakfast, but add wine and salad and they’ll serve you well at any time of day.
Egg sandwich as a lovely breakfast
This ultra-simple sandwich breakfast is our take on the signature served at Hong Kong’s Australia Dairy Company. Shaved leg ham would add another dimension, as would toasting one side of the bread slices, but we love the simplicity of this straight-up version. It’s definitely a case of a dish being greater than the sum of its parts.
Prep time 10 mins, cook 5 mins makes 4
Ingredients neede to make the egg sandwich breakfast:
8 eggs 300 ml pouring cream
2 tsp light soy sauce 30 gm butter, diced, plus extra, softened
for spreading 8 thick slices soft white bread from a square
loaf, crusts trimmed
How to make
1 Whisk eggs, cream and soy sauce in a bowl to combine and season to taste. Melt butter in a large non-stick frying pan over medium heat, add egg mixture and cook, gently stirring occasionally, until egg is just set (3-4 minutes).
2 Meanwhile, butter bread, then top half the slices with scrambled egg, sandwich with remaining slices and serve.
Enjoy the Egg sandwich breakfast
Drink suggestion: A nice cup of tea.
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