Asian Breakfast Sandwiches Recipe

Prepare eggs

Crack 6 eggs into a bowl. Add 2 tablespoons light soy sauce and 1 teaspoon sesame oil. Whisk until combined and slightly frothy. This mixture seasons the eggs with savory umami.

Cook folded omelettes

Heat 1 tablespoon vegetable oil in a nonstick skillet over medium. Pour enough egg mixture to make 3 thin omelettes (about 2 eggs per omelette). Cook until edges set but center still slightly moist, 1–2 minutes. Using a spatula, fold each omelette into thirds or roll up, remove to a plate and keep warm. Repeat with remaining oil and egg mixture to make total of 3 folded omelettes.

Toast and assemble spread

Lightly butter 6 slices of toast. Mix 3 tablespoons mayonnaise with 1 teaspoon Sriracha (optional). Spread a thin layer on one side of each toast slice.

Assemble sandwiches

On three slices of prepared toast spread, layer: a handful of baby spinach, one folded egg omelette, two slices of thinly sliced ham or char siu, and a sprinkle of thinly sliced green onion. Drizzle about 1 tablespoon hoisin sauce over each assembly (use remaining hoisin as desired). Top with the other slice of toast, cut in half if desired, and keep warm.

Boil and mash potatoes

Place peeled, quartered potatoes into a pot and cover with cold water. Add a pinch of salt, bring to a boil, and cook until fork-tender, about 12–15 minutes. Drain well. Return potatoes to the pot and add 1 tablespoon butter, 2 tablespoons milk, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 tablespoon finely chopped green onion. Mash until smooth and let cool slightly until easy to handle.

Form croquettes

Portion the mashed potatoes into six equal portions (roughly golf-ball size) and shape into compact oval patties. Set up three shallow dishes: 1) 1/2 cup flour, 2) 1 beaten egg, 3) 1 cup panko breadcrumbs. Dredge each patty first in flour (shake off excess), then dip in beaten egg, then press into panko to coat completely. Place on a tray and chill in refrigerator for 10 minutes to firm up.

Fry croquettes

Heat about 1 cup vegetable oil in a skillet over medium-high until shimmering and 350°F if using a thermometer. Fry croquettes in batches, 2–3 minutes per side, turning until golden brown and heated through, about 4–5 minutes total per croquette. Transfer to a paper-towel-lined plate and season lightly with salt. Keep warm in a low oven (200°F/95°C) while finishing the rest.

Whisk together 1/4 cup hoisin sauce, 1 teaspoon rice vinegar, 1/2 teaspoon toasted sesame oil and 1 teaspoon water in a small bowl until smooth. Taste and adjust: add more vinegar for brightness, water to thin, or 1/2 teaspoon more hoisin for sweetness. Sprinkle in 1/2 teaspoon toasted sesame seeds if using. Serve alongside sandwiches and croquettes.