Description
This Egg Foo Yung St Paul Sandwich is made with an Egg Foo Yung pancake, crisp bacon, tomato and pickles. It originated in St. Louis and is as good as it looks. Perfect for breakfast lunch or dinner!
Ingredients
Egg Foo Yung Pancakes
3 T canola oil
1 can of water chestnuts-drained and chopped or 2 c of fresh bean sprouts
1 c finely chopped scallions
4 T of chopped green pepper or jalapenos or serranos
2 t soy sauce
Salt and Pepper
1/2 c chopped ham, chicken or beef (optional) OR
4 large eggs
2 T cornstarch
Assembly:
4 slices of toasted white bread
1/4 c of mayonnaise mixed with 1 T of soy sauce and 1 t of sriracha
6 slices of cooked, crisp bacon
4 crisp slices of Iceberg lettuce
1 tomato, sliced and salted
Lots of dill pickle chips, blotted dry
Cilantro sprigs, optional
Instructions
Heat 1 T of oil in skillet over medium heat and cook beansprouts, (if using), scallions and pepper, about three minutes until veggies are slightly wilted. Transfer to bowl and let cool a bit. Season with soy sauce and salt and pepper.
If using ham, chicken or beef, add it to bowl now.
Crack eggs into a large measuring cup and add cornstarch. Beat with a fork to combine. Pour over veggies in bowl and stir until everything is coated with egg.
Reheat skillet over medium low heat and add 2 T of oil. Pour about the equivalent of 4 pancakes into skillet and using a spatula try to contain them into 4″ pancakes. Cook until the edges are brown and set, then flip and cook until pancake is puffed and cooked through out. Transfer to a plate lined with paper towels and keep warm.
Assemble: Spread flavored mayonnaise on toast. Top with bacon, lettuce, tomato, dill pickles, cilantro and 2 pancakes per sandwich. I think that’s it!
Notes
From: Lucky Peach
