Breakfast Bao

Makes 12 pieces



12 pcs Lotus Leaf Bun  
12 pcs eggs 
100ml cream 
¼ bunch shallot  (chopped)
¼ bunch dill leaves (chopped)
30g butter 
100g danish feta (crumbled) 
180g sashimi snow crabs 


Red chilli (chopped) 1 pinch
Paprika 1 pinch
Salt & Pepper to taste
Japanese mayo 60ml



1. Break sashimi snow crab into small chunks.
2. Whisk eggs together with cream and season and salt and pepper. Add a tablespoon of shallots and put aside.
3. Mix the rest of the shallots with torn dill leaves for garnish.
4. Add chopped chilli, paprika, salt & pepper to jap mayo to taste. 
5. Toast bao buns in sandwich press until light brown. Spread chilli mayo inside each.
6. Melt butter in a non-stick frypan on medium heat and cook eggs. 
7. When ¾ cooked, remove from heat and add crumbled feta and crab chunks
8. Return to heat and take off at 5 second intervals, stirring continuously and bringing down the sides.
9. Remove from heat and serve immediately at point just before cooked through (note- eggs continue cooking after you take off for a few seconds from residual heat)
10. Fill each bao immediately, drizzle with chilli mayo and top with herb garnish.