(Sneak Peek) The Best Hong Kong Egg Sandwiches with Lucas Sin

Ingredients

• 2 Large Egg (room temperature)
• 2 slices Bread (soft white or whole‑grain sandwich bread)
• 1 tablespoon Unsalted Butter (softened for quick melting)
• 1 pinch Salt
• 1 pinch Black Pepper (freshly ground if possible)
• 1 teaspoon Mayonnaise (optional, for extra creaminess)

Instructions

1. Beat the Eggs

   Crack the two eggs into a small bowl, add a pinch of salt and pepper, and whisk quickly until the yolk and white are just combined.

   Time: PT30S

2. Heat the Skillet

   Place the skillet over medium‑low heat and add the tablespoon of butter, letting it melt and coat the surface.

   Time: PT30S

   Temperature: Medium‑low

3. Cook the Eggs

   Pour the beaten eggs into the hot skillet. Let sit for a few seconds, then gently stir with the spatula, folding the curds until the eggs are just set but still soft and creamy.

   Time: PT1M

   Temperature: Medium‑low

4. Toast the Bread

   While the eggs finish cooking, toast the two slices of bread in a toaster or quickly in the same skillet until lightly golden.

   Time: PT30S

5. Assemble the Sandwich

   Spread the optional mayonnaise on one side of each toast slice, place the creamy scrambled eggs on one slice, then top with the second slice. Press lightly and serve immediately.

   Time: PT30S

Nutrition Facts

Calories

300

Protein

12 g

Carbohydrates

30 g

Fat

15 g

Fiber

2 g