Egg Sandwich With Mayo & Chile Paste

1. 1

   Toast the bread. Aim for slightly crusty and colorful, but not too crispy. Let that cool while you cook the eggs.

2. 2

   Add the olive oil to a small nonstick pan and set over medium heat. When the oil is hot, crack in the eggs. If a yolk breaks, it's no big deal. Cook until the whites are mostly set, flip, then cook until the yolks are squishy and soft (not bouncy and liquidy).

3. 3

   Spread the bread with mayo, followed by the chile paste. Add the eggs, and close the sandwich. Ideally, let it sit for a few minutes before slicing in half. (I pack the sandwich in foil, take it on my commute, and eat it at the office.)

* Per serving · 4 servings · Values may vary.

No additional tips available.