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The Breakfast Sandwich 50 · make it at home

The milk bread egg sandwich

20 min · 2

Soft Japanese-style milk bread, a thick folded omelet and a crisp hash brown: the sandwich behind half the new breakfast counters in America.

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The real one

You need

• 4 thick slices milk bread (shokupan) or 2 milk buns
• 5 eggs
• 1 tbsp milk
• 1 tsp sugar
• 1 tsp soy sauce
• 2 slices American cheese
• 2 frozen hash brown patties
• 2 tbsp Kewpie mayonnaise
• 1 tsp chili crisp or sriracha
• 1 scallion, sliced
• 1 tbsp neutral oil, 1 tbsp butter

How to make it

1. Bake or fry the hash browns until deep golden and crisp.
2. Beat the eggs with milk, sugar and soy. Heat oil in a nonstick pan over medium-low, pour in the eggs and stir until half set, then fold into a thick rectangle the size of the bread. Cook 1 minute more and halve.
3. Butter and toast the bread lightly so it stays soft inside.
4. Mix the Kewpie with chili crisp. Spread on the bread, add the omelet, cheese, hash brown and scallion, and close. Press gently for a minute before cutting.

Tips

• Don't over-toast: milk bread should squish.
• A gyoza-style pork patty (ground pork, ginger, garlic, soy) makes it Babychan's.

Chef Amazing's own home version, in our words; not any place's recipe.