Egg Foo Young Sandwich

Photo by Janice D.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    TBSP canola oil, divided

  • 1

    cup bean sprouts

  • 1/2

    cup scallions

  • 2

    TBSP serrano peppers

  • 1

    tsp soy sauce

  • salt and pepper

  • 2

    eggs

  • 1

    TBSP cornstarch

  • mayonnaise

  • iceberg lettuce

  • tomato

  • pickles

Directions

Heat 1 Tbsp canola oil in a large heavy skillet over medium heat. Add 1 cup bean sprouts, ½ cup scallions and 2 Tbsp minced serrano pepper. Cook 3 minutes, stirring frequently. Transfer vegetables to a bowl. Season with 1 tsp soy sauce, salt and pepper. Beat 2 eggs and 1 Tbsp cornstarch with a fork. Stir into vegetable mixture. Reheat skillet over medium-low heat; add 1 Tbsp canola oil. Scoop half of egg mixture into pan; shape into a 4-inch-wide pancake. Cook 3 minutes or until edges are set. Flip and cook 3 minutes or until slightly puffed and cooked through. Transfer to a paper-towel-lined plate. Repeat with remaining oil and egg mixture. Keep warm. Spread mayonnaise on 2 slices of toast. Top each with iceberg lettuce leaves, sliced tomato, pickles, egg pancakes and a Isecond piece of toast.

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