Easy 10-min. Hong Kong Ham Egg Sandwich
Savory and smooth scrambled eggs with ham between fluffy milk bread. This quick and easy Hong Kong ham egg sandwich are ready in 10 minutes with simple ingredients. A great meal for breakfast or lunch or an afternoon snack!
- Prep time
- 5 min
- Cook time
- 5 min
- Yield
- 1 serving
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 slices milk bread (or regular white bread)
- 2 slices ham (thinly sliced)
- 2 tbsp butter (room temperature)
- 1 tbsp vegetable oil (for cooking the omelet)
- 1 tsp cornstarch (or potato starch)
- 1 tbsp water (cold)
- 3 large eggs
- 1 tsp vegetable oil (or any neutral oil)
- 3/4 tsp chicken bouillon powder
Instructions
- 1
In a small bowl or measuring cup with a lip, combine the cornstarch and cold water and mix until dissolved. Then crack the eggs into the same bowl and add vegetable oil and chicken bouillon. Beat egg mixture for at least 30 seconds until very smooth.
- 2
Heat 1 tbsp vegetable oil in a small non-stick pan on low-medium heat. Pour in half the egg mixture and push it to one side of the pan to create a square shaped omelet until edges solidify. Then on the other side of the pan, pour the remaining egg mixture and cook it the same way.
- 3
Then flip that omelet on top of the other one to create a layered effect. Fry the omelet until cooked through on both sides. Remove and set aside.
- 4
Warm up the slices of ham in the pan for only 20-30 seconds or it'll dry out. Remove and set aside. Spread butter on both slices of bread from edge to edge. Fill the sandwich with the omelet and ham. Slice the crusts off the sandwich with a serrated knife. Enjoy warm!