A great classic of Hong Kong cha chaan tengs: slices of sandwich bread filled with peanut butter, dipped in egg, and pan-fried until golden, served with maple syrup and a pat of melting butter.
Ingredients
- 8 slices Thick-sliced sandwich bread
- 4 tbsp Creamy peanut butter
- 4 pieces Egg
- 60 ml Whole milk
- 60 g Unsalted butter
- 2 tbsp Vegetable oil
- to taste Maple syrup
Method
- In a wide bowl, beat the eggs with the milk until smooth and fluid. Set aside.
- Generously spread peanut butter on one side of a slice of bread, then top with a second slice to form a sandwich. Repeat with the remaining sandwiches.
- Heat the butter and oil in a large skillet over medium heat until the butter begins to foam without browning.
- Dip each sandwich into the egg mixture, flipping quickly to coat both sides without making the bread soggy.
- Carefully place the sandwiches in the hot skillet and cook until the first side is beautifully golden and crispy.
- Carefully flip the sandwiches and continue cooking until the second side is also golden and crispy.
- Drain briefly on paper towels to remove excess fat.
- Cut each sandwich diagonally to form triangles.
- Arrange on plates, place a pat of butter on each piece of toast, and drizzle generously with maple syrup. Serve immediately.
Nutrition
Per serving
- Energy
- 511.6 kcal
- Protein
- 14.42 g
- Carbohydrate
- 40.23 g
- Fat
- 32.66 g
- Fibre
- 1.86 g
- Calcium
- 85.17 mg
- Iron
- 0.71 mg
- Magnesium
- 31.65 mg
