HONG KONG EGG SANDWICH

From Lucas Sin

Ingredients:

2 slices brioche bread, crusts removed

Butter for toasting one side of the bread

2/3 t oil

2 large eggs

2 t cornstarch

2 t milk

1/8 t salt

1 pinch pepper

2 t water

Methodology:

Toast one side of each slice of bread in a buttered pan until golden.  Set aside.

Whisk the eggs and subsequent ingredients in a small bowl.  Heat the oil in a non-stick pan until almost smoking, then turn off the heat.  

Add the egg mixture to the pan, scooting the cooked portion of egg out of the way and allowing all the egg to cook, without scrambling it into small pieces.  Once almost set, scoot to the side of the pan and form into a shape the same size as the bread.  Transfer to a slice of bread, toasted side up, and top with another toasted-side-down slice of bread.