Easy 10-min. Hong Kong Ham Egg Sandwich

Easy 10-min. Hong Kong Ham Egg Sandwich

Savory and smooth scrambled eggs with ham between fluffy milk bread. This quick and easy Hong Kong ham egg sandwich are ready in 10 minutes with simple ingredients. A great meal for breakfast or lunch or an afternoon snack!

5 from 3 votes

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Prep Time 5

Cook Time 5

Total Time 10

Course Breakfast, Main Course, Snack

Cuisine Chinese

Servings sandwich

Calories per serving 482 kcal

Ingredients

2 slices milk bread or regular white bread
2 slices ham thinly sliced
2 tablespoon butter room temperature
1 tbsp vegetable oil for cooking the omelet

For the Egg Mixture:

1 teaspoon cornstarch or potato starch
1 tbsp water cold
3 large eggs
1 tsp vegetable oil or any neutral oil
¾ teaspoon chicken bouillon powder

Instructions

In a small bowl or measuring cup with a lip, combine the cornstarch and cold water and mix until dissolved. Then crack the eggs into the same bowl and add vegetable oil and chicken bouillon. Beat egg mixture for at least 30 seconds until very smooth.
Heat 1 tablespoon vegetable oil in a small non-stick pan on low-medium heat. Pour in half the egg mixture and push it to one side of the pan to create a square shaped omelet until edges solidify. Then on the other side of the pan, pour the remaining egg mixture and cook it the same way.
Then flip that omelet on top of the other one to create a layered effect. Fry the omelet until cooked through on both sides. Remove and set aside.
Warm up the slices of ham in the pan for only 20-30 seconds or it'll dry out. Remove and set aside. Spread butter on both slices of bread from edge to edge. Fill the sandwich with the omelet and ham. Slice the crusts off the sandwich with a serrated knife. Enjoy warm!

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