Pineapple, Pork & Fried Egg Sandwich
Pineapple, pork & fried egg sandwich inspired by breakfast shops in Taiwan is perfect for a weekend brunch or breakfast on any day.
This sandwich meets all of the renal diet requirements if you’ve been prescribed to follow a renal diet, and, it passes the tasty test too!
<INGREDIENTS> for 1 sandwich
1 egg
1 oz sliced pork loin
1 slice round-shaped fresh pineapple
2 slices white bread
3 slices cucumber
6 lettuce leaves
black pepper
mayonnaise
cooking oil
<DIRECTIONS>
1. Heat oil in a large sauté pan over medium heat, crack one egg into the pan, let cook.
2. While the egg is cooking, immediately add the sliced pork loin and then the sliced pineapple into the pan to cook. Sprinkle some black pepper over the pork, pineapple, and egg.
3. Flip the egg with a spatula to cook the top side once the bottom side is cooked and set.
4. Once bottom side of the pork is lightly browned, flip to cook the other side. Same for the pineapple. Turn off heat once the pork is cooked through, about 1-2 minutes.
5. Toast the bread in a toaster or small oven to lightly golden brown.
6. Assemble the sandwich: place the fried egg on a slice of toasted bread, spread mayo on top, add sliced cucumber, then add pineapple, pork, and lettuce, and then cover with the other slice of toasted bread. That’s it! Enjoy the sandwich!
Happy eating! 🙂
If you make this recipe, take a picture and tag @lifeissweetwithem and hashtag it #lifeissweetwithem on Instagram, I’d love to see your creation!