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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 2 slices of toast in a toaster or oven and bake until golden brown, then set aside.
local_fire_department180°C, bake for 5-6 minutesWatch out
Keep an eye on the time while toasting to avoid burning.
Crack 2 eggs into a glass bowl, add 70 g of corned beef and 1/4 tsp of black pepper, and mix thoroughly with a fork.
Watch out
Corned beef is already salty, so do not add extra salt or it will become too salty.
Be careful of oil splatters when adding ingredients to hot oil, keep a safe distance.
Heat a pan over medium heat, add 1 tbsp of oil, and pour in the egg and corned beef mixture. After about 30 seconds when the edges start to cook, push the edges toward the center. Flip the egg pancake after a moment and fry for another 20 to 30 seconds before removing, otherwise it will become overcooked and tough.
local_fire_departmentMedium heatWatch out
Do not use too high heat while frying, otherwise the bottom will burn before the inside sets.
Use a sharp knife and hold the bread steady when cutting the sandwich, watch your fingers.
Place the cooked corned beef egg on one slice of toasted bread, cover with the other slice of toast, and cut in half with a knife to serve.
Watch out
Cut the sandwich cleanly to prevent the filling from squeezing out.
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