Pork Panko Crusted Breakfast Egg Sandwich
Saturday brunch to start the weekend off right! Double decker #Katsu @porkpanko crusted fried egg topped with Black Magic from @spiceology, purple kale with pickled red onions tossed in a roasted shallot dressing and piquillo pepper aioli on milk bread
Recipe courtesy of our friend: @chefryliv
Pre heat oven to 300F. Butter a 9x11 pan lined with parchment paper. Combine eggs, milk, cream and a pinch of salt in a blender (or medium sized bowl with a whisk if no blender) and pour mixture into greased pan covered with tin foil and bake for 30-40 minutes, rotating half-way until your egg custard has set and is registering 176F.
Keep tin foil on your pan and place in an ice bath or into your fridge to cool down completely.
Once cooked, gently lift the edges with parchment and transfer to a cutting board. Cut the crust off bread and match the egg patties to your bread slices for consistent size.
Set up a Dutch oven or heavy bottomed pan with frying oil. Begin to build your breading station: one pan flour, one egg and the last is @porkpanko. Be gentle, only doing one patty at a time and go down the line: flour, egg, pork panko until all breaded and lightly press the panko to adhere at the end if you want it to be a little more durable. You can repeat this step and double-coat your egg.
One or two patties at a time, fry off the eggs until golden brown, about 2-3 minutes per side. Skim away loose crumbs in between batches. Once cooked transfer to a tray or plate lined with paper towel to remove excess oil.
Build your sandwich by laying out each piece of bread. Slather your aioli on each slice. Put one egg patty on top, followed by your greens mixed with onions, your next egg patty, top piece of bread and enjoy!