"The sting of the soy sauce against the creaminess of the trash cheese is everything – don't skip that or think that salt (or good cheese!) will do. Umami up, baby."
- 500 ml (2 cups) vegetable or peanut oil, for frying
- 2 eggs
- 1 spring onion, thinly sliced
- 2 Vietnamese baguettes, split
- butter, for spreading
- 2 pieces processed cheese
- 2 sprigs of coriander
- 2 - 3 tsp soy sauce
- Sriracha sauce, to serve
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.
- Preheat an overhead grill to medium–high.
- Place the oil into a small, deep saucepan (you want depth here) over medium-high heat. Test with a piece of bread in the oil. You want the bread getting evenly, slowly toasty, and not browning immediately which means it's too hot, or just hanging out absorbing oil and staying pale which means it's too cold.
- Crack each egg into a small bowl and top with spring onion. Once the oil is the right temperature, slowly slide one of the eggs into the oil. It should bubble and puff – stand back! Cook the egg cook for about 1 minute on each side. Remove the egg from the oil, drain on paper towel, then repeat with the remaining egg.
- While the eggs are frying, place the bread rolls on a baking tray and lightly toast them under the grill. Butter the bread, pop the kraft singles on top, then place back under the grill until melted.
- To assemble, place the fried egg over the cheese, then top with a sprig of coriander, squirt of siracha (you know how much you like, I'm not gonna tell what you want) and then a dash of soy over the top of the egg and into the bread.
• You could add salami or prosciutto, some more fresh spring onion, or fresh chili in the bun, or even, maybe, a burger patty, if you really feel the need. It's your hangover, baby, you give your body what it wants. But try this first, just as is cos it really hits you in the savoury in a very pleasing way.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Adam Liaw.