- serves 2 people
- preparation 5 minutes
- cooking 10 minutes
- difficulty Easy level
Ingredients
- 4 slices soft white bread, crusts removed
- 1 tbsp kaya jam
- 2 eggs
- 2 tbsp milk
- 1 tbsp vegetable oil
- 20 g butter, plus extra to serve
- maple syrup, to serve
Instructions
- Spread two slices of the bread with the kaya jam. Sandwich with the remaining bread and gently press to seal.
- Whisk together the eggs and milk in a shallow bowl. Dip the sandwiches into the mixture to coat evenly.
- Heat the oil and butter in a frying pan over medium heat. Add the coated sandwiches and fry for 1 minute each side or until golden brown, then stand the sandwich up and fry the edges for about 30 seconds each. Serve hot with extra butter and some maple syrup.
Hong Kong Local by ArChan Chan, published by Smith Street Books (RRP $39.99). Photography by Alana Dimou.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Share
SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only. Read more about SBS Food
Have a story or comment? Contact Us
