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Jessie YuChen
Jessie YuChenCulinary Producer
Jessie YuChen is a NYC-based chef, food stylist, photographer, and food editor with experience across restaurants, photo studios, and test kitchens. Hailing from Taiwan, their work is deeply rooted in heritage cooking and queer culinary excellence. You can see what they’re up to and find out about their next pop-up events on Instagram.
published Sep 19, 2022
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A pillowy mantou bun, eggs with lots of scallions, a splash of savory soy, and cheese and pork floss. This here is a humble yet luxurious breakfast sandwich.
Serves1Prep5 minutesCook15 minutesJump to Recipe
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In Taipei, we don’t have delis all over the city like in New York; but we do have our breakfast shops. That’s where I get my egg and cheese sandwich — not on a roll or a bagel, but on a freshly steamed mantou.
There was always a small line in the morning at the shop I used to go to in my neighborhood — people carrying backpacks and briefcases up to the walk-up window, surrounded by bikes and motorcycles. When it was my turn to order my egg sandwich, they would ask me what flavor of mantou I would like to have. On my lucky days, they would have black sugar or taro flavors (those are my favorites). Then they would ask how I like my eggs: either with or without scallions. When I felt like spoiling myself, I would ask to add cheese or pork floss, as well as a cup of their fresh, house-made soy milk to go with the sandwich .
Whether it was to fulfill our breakfast needs or late-night cravings, the shop was always there for us, from 6 p.m. to 11 a.m. in the morning. It was an essential part of my morning routine and city nightlife.
This recipe is my attempt to recreate my favorite breakfast order. With pillowy mantou, scallion eggs (with lots of scallions), a splash of savory soy paste, and both cheese and pork floss, this is my idea of a humble yet luxurious breakfast sandwich. The soft bun along with the extremely aromatic scallion fried eggs, salty umami bits of pork floss, and melty cheese create a deeply satisfying combination. I hope you get to spoil yourself by making this comforting breakfast sandwich, and get a taste of the classic Taipei-style breakfast in your kitchen.
Scallion, Egg, Pork Floss, and Cheese Mantou Sandwich Recipe
A pillowy mantou bun, eggs with lots of scallions, a splash of savory soy, and cheese and pork floss. This here is a humble yet luxurious breakfast sandwich.
Prep time 5 minutes
Cook time 15 minutes
Serves 1
Nutritional Info
Ingredients
- 1
(3 to 4-ounce) frozen or fresh mantou (steam bun), any flavor
- 1 teaspoon
unsalted butter
- 1
medium scallion
- 1
large egg
- 1/2 teaspoon
ground white pepper
- 1 tablespoon
vegetable oil
- 1 slice
mild cheddar cheese
- 1 teaspoon
Kimlan soy paste or soy sauce
- 3 tablespoons
pork floss
Instructions
Prepare a steamer using a rack or traditional steamer and bring the water to a boil. Place 1 mantou in the steamer, cover, and steam until warmed through, 6 to 10 minutes. Meanwhile, cook the egg.
Thinly slice 1 medium scallion and place in a small bowl. Add 1 large egg and 1/2 teaspoon ground white pepper, and whisk with a fork until the egg is broken up and the pepper and scallion are evenly distributed.
Heat 1 tablespoon vegetable oil in a small nonstick skillet over medium-high heat until shimmering. Pour in the egg mixture and cook undisturbed until golden-brown on the bottom, 2 to 4 minutes.
Using a thin spatula, such as a fish spatula, fold the egg in half into a half-moon. Remove the pan from the heat. Place 1 slice mild cheddar cheese on top of the egg. Cover and let sit until melted, 1 to 2 minutes.
Using a serrated knife or kitchen shears, split the mantou open without cutting all the way through to the other side. Spread 1 teaspoon unsalted butter on the cut side. Close the mantou again and let the butter melt into the bread.
Open the mantou again. Place the egg and cheese on the bottom half of the mantou. Spread 1 teaspoon soy paste. Top with 3 tablespoons pork floss and close with the top bun.
Recipe Notes
Pork floss substitutions: Fish or mushroom floss can be substituted for the pork floss.
Filed in:
Ingredient
Kitchn 100
Main Dish
asian
pantry
Eggs
