HK Morty Egg Sandwich
The Hong Kong Egg Sandwich is a delicious—and simple—breakfast item that boasts soft scrambled eggs sandwiched between milk bread (sometimes toasted, sometimes not toasted), oftentimes with other additions including Spam. Here, I’ve swapped out the famous potted meat with a slab of mortadella—it’s rich fatty porky silky goodness is a dream when sautéed in the pan—adding a caramelized meaty depth of flavor that’s the perfect match with silky scrambled eggs accented by the umami of miso. It’s definitely worth it to ask your deli to slice a thick slab—but if you can only find thinly sliced packaged mortadella, go ahead and layer up 3 to 4 slices.
Note: If you can’t find milk bread, use a good quality pullman or white bread or even brioche.
Serves 1
INGREDIENTS
3 large eggs
1 tsp yellow miso
1 tsp corn starch
1 tsp grapeseed oil, plus more for pan
2 slices milk bread (see note)
One ¼” slice of mortadella
Kosher salt and freshly ground black pepper
METHOD
In a bowl, crack eggs, then add miso and whisk until very well blended and most of the miso is dissolved. Add corn starch and olive oil, and season with salt and a generous amount of pepper and whisk until smooth. Set aside.
Using a bread knife, trim the crusts off the bread—you’ll hopefully end up with a square or a rectangle. Trim mortadella to fit the bread—they should be almost the exact same size.
To a non-stick or very well-seasoned cast iron pan over medium heat, add a small amount of grapeseed oil and when shimmering, add mortadella. Sauté for about 1 to 2 minutes per side or until mortadella is golden brown. Set aside on a plate. To the same pan, add bread and toast only on one side—this should take about 30 to 40 seconds. Remove from the pan and set aside, toasted side up.
To the same pan, add the eggs and immediately turn off the heat. Use a cooking spatula and working quickly to draw the eggs away from the edge toward the center, and folding the eggs on top of each other, creating layers. Gently form into a mound approximately the size of the bread slice. When eggs are just set turn the eggs out into a small bowl. This process should take about 30 seconds.
To assemble, arrange bottom bread slice, toasted side up (the untoasted side will be the outside of the sandwich), and place mortadella atop, followed by scrambled eggs. Gently coax the eggs to be in a somewhat even layer and reaching the edge of the bread (don’t worry too much about this—it’ll still taste great). Top with the remaining slice of bread—untoasted side up. Slice in half and serve immediately.
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