mini sandwiches

A triangular sandwich filled with layers of fillings sits temptingly on a pristine white porcelain plate. The surface is coated in egg and fried until golden brown and slightly crispy, while the inside offers the savory aroma of luncheon meat and fried egg, the sweetness of pork floss and seaweed, and the refreshing flavor of crisp cucumber slices. Each layer is perfectly balanced; one bite releases a delightful fusion of egg, meat, and fresh vegetable flavors—a delicious and energizing breakfast to start your day.

Ingredients

Steps

Slice cucumber and ham thinly.
Brush a layer of oil in a pan, fry an egg, then fry a few slices of ham until both sides are slightly golden brown.
Trim the crusts off the toast, squeeze on some ketchup and salad dressing, and top with cucumber slices.
Spread seaweed and pork floss on top, then cover with toast.
Add poached eggs, toast, and ham.
Place the toast on top and press it down with your hand.
Coat all six sides with egg wash, place in an oiled pan, fry first to set the four sides, then fry until all six sides are golden brown.
Homemade sandwiches are ready! Simple, nutritious, and delicious, give it a try!
Cut into triangles and arrange on a plate.