10-min Hong Kong Toast (Print Version)
# Ingredients:
→ Base
01 -
4 tablespoons creamy peanut butter
02 -
2 big eggs, whisked
03 -
1 cup cooking oil
04 -
6 slices of milk bread or plain white loaf
→ Toppings
05 -
Condensed milk (sweetened) as preferred
06 -
2 spoons of butter
# Instructions:
01 -
Spread peanut butter on half the bread slices. Push two of the peanut butter-covered slices together and place an uncoated slice on top. Do it all over again for the second stack.
02 -
Trim off the crusts around the edges to make neat squares.
03 -
Quickly roll the bread stacks into the beaten eggs, but don’t let them soak too long. Prop them upright until ready to fry.
04 -
Warm oil on low-medium heat (about 300°F). Brown every side of each stack—cook for 30 seconds on thin sides and around 1-2 minutes for bigger ones.
05 -
Eat while hot! Add butter and drizzle the condensed milk on top.
# Notes:
01 -
Nutella or other spreads can replace peanut butter.
02 -
Honey and maple syrup are good swaps for condensed milk.
03 -
Tastes best when served fresh and warm.