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These breakfast sandwiches are packed with umami-rich flavor from the fragrant sesame oil we're using to cook scallions, bird's eye chile pepper, and creamy scrambled eggs—all layered onto toasted buns with sweet hoisin mayo and crispy onions.
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Wash and dry the fresh produce. Halve the buns. Thinly slice the scallions. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, remove the ribs and seeds). Thoroughly wash your hands immediately after handling. In a bowl, combine the mayonnaise and hoisin sauce. Crack the eggs into a separate bowl; add the cream and season with salt and pepper. Beat until smooth.
In a medium nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the halved buns, cut side down. Toast 1 to 2 minutes, or until lightly browned. Transfer to a work surface.
In the same pan, heat the sesame oil on medium-high until hot. Add the sliced scallions and as much of the sliced pepper as you’d like; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Add the beaten eggs. Cook, stirring constantly, 1 to 2 minutes, or until cooked through. Turn off the heat. Assemble the sandwiches using the toasted buns, hoisin mayo, cooked eggs, and crispy onions. Enjoy!
Tips from Home Chefs