Ingredients
- 2 slices white bread (preferably thick-cut)
- 1 tablespoon peanut butter (or almond butter)
- 1 tablespoon strawberry jam (or your favorite jam)
- 1 egg, beaten
- 1/4 cup milk (or any plant-based milk)
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon cinnamon (optional)
- 1 tablespoon butter (for frying)
- Powdered sugar (for dusting)
- Maple syrup (for serving)
Instructions
- Spread peanut butter on one slice of bread and strawberry jam on the other. Press the slices together to form a sandwich.
- In a shallow bowl, whisk together the egg, milk, vanilla extract, and cinnamon (if using).
- Dip the sandwich into the egg mixture, ensuring both sides are fully coated.
- Heat the butter in a frying pan over medium heat.
- Fry the sandwich for 2-3 minutes on each side, or until golden brown and crispy.
- Remove from the pan and dust with powdered sugar.
- Serve with maple syrup for dipping.
Notes
- Storage/Reheating: While this dish is best served fresh, leftovers can be stored in an airtight container in the fridge for up to 1-2 days. Reheat in a toaster or frying pan to restore the crispy texture.
- Customizations: Swap the peanut butter for almond or cashew butter, or try different jam flavors like raspberry or apricot for a fresh twist.
- Vegan Version: Use a plant-based egg replacer and plant-based milk to make this recipe vegan-friendly.
- Prep Time: 5 minutes
- Cook Time: 6 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: Hong Kong
- Diet: Vegetarian
