Corn And Pork Floss Sandwiches For Breakfast
Need a quick snack or a light breakfast? Whip up a corn and pork floss sandwich in less than 10 minutes with pantry-friendly ingredients. If you have Pork Floss left needing to be eaten, use it to make this recipe, along with corn, cucumber slices, eggs, tomatoes, purple cabbage, and sauces.
- Prep time
- 15 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 pieces of bread
- 4 slices of cucumber
- 1 sunny-side-up egg
- A drizzle of tomato ketchup
- A drizzle of salad dressing
- 2 tomato slices
- Chopped purple cabbage
- Pork floss
- salad dressing
- 2 to 3 tablespoons of corn kernels
Instructions
- 1
Prepare the following ingredients. Adjust the amount according to taste.
- 2
3 pieces of bread
- 3
4 slices of cucumber
- 4
1 sunny-side-up egg
- 5
A drizzle of tomato ketchup
- 6
A drizzle of salad dressing
- 7
2 tomato slices
- 8
Chopped purple cabbage
- 9
Pork floss
- 10
2 to 3 tablespoons of corn kernels
- 11
If you prefer toasted bread, toast the bread in the oven at 350°F or 175°C for 8 to 10 minutes. Flip the bread halfway through cooking time.It typically takes 3 to 5 minutes to toast one side of the bread. The more time it toasts, the crunchier it is. The less time it toasts, the lighter it is.
- 12
Lay a piece of bread and spread the cucumber slices and egg.
- 13
Add a drizzle of salad dressingand tomato ketchup.
- 14
Then, layer the tomato slices and purple cabbage.
- 15
Top it off with another spread of salad dressing.
- 16
Cover it with the second piece of bread and drizzle some salad dressing
- 17
Spread the pork floss on top of the salad dressing. Make sure it is spread evenly and flat.
- 18
Next, evenly distribute the corn kernels on top and drizzle some more salad dressing.
- 19
Lastly, place the third piece of bread, wrap it with a sandwich wrapper, and slice it in the middle.