Hong Kong · China
Quick Corned Beef and Fried Egg Sandwich with Pickled Cucumbers
A fast and flavorful sandwich featuring pickled cucumbers for a tangy twist on the traditional Hong Kong-style sandwich.
20 minutes2 servings
Ingredients
Method
- Prepare pickled cucumbers by slicing and soaking in vinegar, water, and sugar for 10 minutes.
- Fry the eggs in a skillet until cooked to your preference.
- Toast the sourdough bread slices.
- Spread mayonnaise and ketchup on the bread, then layer with corned beef, fried egg, lettuce, tomato, and pickled cucumbers.
- Top with the second slice of bread and press gently.
- For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.