slices of pain de mie.
Using a little bit of that same salted butter, cook the eggs
slowly, sunny-side up, in a small nonstick pan. Slide the eggs onto
plates next to the sandwich quarters and douse them with a good
splash of black soy sauce. To eat, dunk the sandwich into the egg
yolk and the soy sauce.
* Pandan leaves are available in Asian markets. If you don’t want
to bother finding them, make this dish with the ginger. It’s still
very much worth it.* This is a thicker, more syrupy soy sauce. But you can use high-
quality regular soy sauce here too.* If you’re using ginger, it’s a good idea to taste here to see if
you’ve added enough. You can always grate in a little more.* Keep in mind that the bowl acts as a lid and makes the water
hotter than if it were uncovered. Once it’s at a simmer, keep the
temperature dial somewhere between low and medium-low.* For those of us who don’t have toasters (count me in your
number), lay the bread in a broiler pan and just broil one side
until it’s toasty.