The sandwich is built first and fried second, which is the opposite of how most toast stacks go. Coating the outside in beaten egg glues the layers together and gives the bread a golden crust, and pressing lightly with two spatulas while frying keeps the tower from sliding. Condensed milk and ketchup handle the sweet-and-savoury spread work.
Home-style · Breakfast
A Stacked Toast Sandwich Dipped in Egg and Pan-Fried
Five slices of toast are stacked into a tall sandwich with egg, cucumber and lettuce between the layers, then the whole block is dipped in beaten egg and fried like thick-cut French toast.
- Prep10 min
- Cook15 min
- Serves2
- LevelEasy
Ingredients
| 5 slices | square sandwich toast |
| 4 | eggs, split: 1 for frying, 3 for the dip |
| 1 segment | cucumber , sliced thin |
| 1 leaf | lettuce |
| 1 slice | bacon |
| as needed | condensed milk |
| as needed | ketchup |
Method
- Fry one egg in a little oil and set it aside. Lightly beat the remaining 3 eggs in a shallow dish.
- Spread condensed milk or ketchup on the slices as you build. Stack the toast: first slice with lettuce, second plain, third with cucumber, fourth with the fried egg and bacon, fifth on top to cap it.
- Press the stack down gently with your palm so the layers sit tight.
- Hold the stack together and coat all four sides in the beaten egg, letting the excess drip off.
- Heat a thin layer of oil in a nonstick pan and lay the coated stack in. Fry until golden underneath.
- Use two spatulas to flip and hold the sandwich while it fries, pressing down slightly so the layers do not separate. Brown all sides.
- Let it rest a minute before cutting into triangles, which keeps the filling where it belongs. Plate with fruit and serve.
Notes
- Resting before cutting matters: a hot stack slumps and the egg layer slides.
- Two spatulas are genuinely useful here; the stack is too tall and soft for a single flip.
Ratios and technique checked against 风雨过后迎彩虹 on Douguo (吐司三文治). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.