← Nouns Cooking · Thai

Ingredients

• 100 g Minced pork
• 1 tsp Oyster sauce
• 1 tsp Maggi seasoning or light soy sauce
• ¼ tsp White pepper
• 1 Chinese sausage, thinly sliced on the diagonal
• 50 g Vietnamese pork roll (moo yor) or ham, sliced
• 15 g Butter
• 4 Eggs
• 1 Spring onion, thinly sliced
• 2 soft white rolls or thick toast, buttered (optional)
• Sriracha and Maggi, to serve

Method

1. Mix the pork with the oyster sauce, Maggi and pepper. Fry it in a small pan over medium-high heat, breaking it up, for 3–4 minutes until cooked through and lightly browned. Tip out and set aside.
2. In the same pan, fry the Chinese sausage and ham for 1–2 minutes until the sausage edges turn glossy and slightly crisp.
3. Melt half the butter in each of two small frying pans (15 cm is perfect for two eggs) over medium-low heat. Crack in 2 eggs per pan and scatter the pork, sausage and ham around the yolks.
4. Cover and cook for 3–4 minutes, until the whites are set but the yolks are still runny. Uncover, scatter with spring onion and add a crack of pepper.
5. Bring the pans to the table on a board and eat straight from them with the bread, Sriracha and a few drops of Maggi.

Tips

• No tiny pans? Cook all four eggs in a 20 cm pan and slide them out whole.
• Swap the meats for sliced mushrooms and spring onion for a meat-free version.

Sources

Written in our own words after cross-checking these recipes:

Hot Thai Kitchen Austin Bush