Corned Beef and Cabbage Breakfast Sandwich
This Corned Beef and Cabbage Breakfast Sandwich is a hearty and flavorful way to start your day. With layers of caramelized bok choy, warm corned beef, and a perfectly fried egg, all nestled in a toasted roll, it’s a satisfying meal that combines savory and rich flavors.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Total Time: 25 mins
- Yield: 1 serving 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1 cup thinly sliced cooked corned beef (approx. 4 oz)
- 1 small scallion, thinly sliced
- 2 heads baby bok choy
- 4 tbsp butter, divided
- 1 egg
- 1 kaiser or ciabatta roll, sliced in half
- Salt and pepper to taste
Instructions
- Heat 2 tablespoons of butter in a skillet over medium heat. Add the baby bok choy, seasoning with salt and pepper, and cook until wilted and caramelized, about 5 minutes. Remove and set aside.
- In the same skillet, add another tablespoon of butter and heat until melted. Add the thinly sliced corned beef and scallions. Stir to combine and warm through. Keep warm.
- Use the remaining tablespoon of butter to toast the kaiser or ciabatta roll halves in the skillet until golden brown.
- In a separate skillet, cook the egg over medium heat until the white is set and the yolk remains runny.
- Layer the caramelized bok choy on the bottom half of the toasted roll. Top with the warm corned beef and scallion mixture. Gently place the fried egg on top. Press down slightly to pop the yolk if desired.
- Place the top half of the roll on the egg and enjoy your sandwich warm.
Nutrition
- Calories: 540
- Sugar: 2g
- Sodium: 1200mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 25g
- Cholesterol: 210mg