Egg-Fried Meat Sandwiches

1. 1 Ground pork and beefpack 500 g ≈ $7.01 50 g
2. 2 Eggspack 10 pcs ≈ $1.93 1 pcs
3. 3 White breadpack 350 g ≈ $1.44 40 g
4. 4 Sunflower oil 10 ml
5. 5 Onions≈ $1.60 per kg 20 g
6. 6 Salt 2 g
7. 7 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Finely chop the onion⁵ and mix it with the ground¹ meat, salt, and pepper. Whisk the egg in a bowl with a fork.

2. Slice the bread into ½-inch (1 cm) thick pieces and spread a thin layer (no more than ⅛ inch / 5 mm) of the meat mixture on each.

3. Heat a skillet with oil over medium heat.

4. Lightly dip the meat side of each sandwich into the egg, place them meat-side down in the skillet, and fry for 5 minutes.

5. Flip them over, cover, and cook on low heat for 6–7 minutes until the meat is fully cooked (no pink) and the bread is golden.

6. Serve hot.