Scallion Oil Egg Toast with Crispy Scallions

Method

1. Wash the scallions, dry them very well and slice them into thin rings. Put them in a small cold 18 cm pan with the oil, turn the heat on to medium-low heat and fry for 7 min, stirring often, until they are golden brown and crisp. Lift them out onto paper towels with a slotted spoon.

   Add in this stepNeutral vegetable oil 4 tbspScallions (spring onions) 50 g

   medium-low heat

2. Spoon about half of the scallion oil into a small bowl for brushing the bread. Add the soy sauce and sugar to the oil left in the pan and stir over low heat for 30 sec, just until the sugar dissolves and it bubbles. Pour this soy glaze into another small bowl.

   Add in this stepLight soy sauce 2 tspWhite sugar 1 tsp

   low heat

3. Brush both sides of each bread slice with the reserved scallion oil. Toast in a frying pan over medium heat for 2 min per side, working in 1 batch(es), until golden and crisp outside but still soft inside. Put on plates.

   Add in this stepThick slices of white bread (3 cm) 2

   medium heat

4. Beat the eggs with the milk and salt until no streaks of white remain. Melt the butter in a 24 cm non-stick pan over medium-low heat, pour in the eggs and wait 10 seconds, then slowly push them from the edges to the centre with a spatula. Cook for 2 min 30 sec in total, taking the pan off the heat while the eggs still look slightly wet and glossy; they keep cooking on the plate.

   Add in this stepEggs 4Milk 2 tbspSalt 1 pinchButter 15 g

   medium-low heat

5. Pile the soft eggs onto the toast, drizzle with the soy glaze, then scatter over the crispy scallions and sesame seeds. Eat right away while the toast is still crisp.

   Add in this stepToasted sesame seeds 1 tsp