Brunch bao with bacon, egg and hoisin sauce

That’s a brilliant find: a brunch bao. Steamed buns are topped with a dollop of hoisin sauce, crispy fried bacon and a wafer-thin omelette. Bao for breakfast! This is how you make them yourself.

Bao for breakfast!

We already know the very popular version of steamed buns with pork belly, hoisin and sweet and sour. Super tasty, but a lot of work. The meat needs to marinate for a while. If you’re in the mood for bao and hoisin sauce, then these brunch bao are a great option. Super quick and super tasty.

Bao sandwiches (buns) can be found in the freezer at the Asian supermarket or at the wholesaler.

This brilliant find comes from I am a Food Blog. We made them ourselves and adapted the recipe to our own liking.

brunch bao
Source: Nancy van Batenburg for Culy

Making brunch bao

Make sure the bao buns are thawed in time.

First fry the bacon until crispy. We are still a fan of baking bacon in the oven (tip: check out this foolproof method), but of course you can also do it in a frying pan.

Then make the omelettes. To do this, grease a non-stick pan well and add the beaten egg. Roll the pan so that the egg mixture spreads well. Wait until the omelette starts to separate from the pan at the edges, turn it over and let it cook for a few more seconds.

Slide the omelette out of the pan onto a plate and fold into a square.

A super convenient way to steam the thawed bao is in the microwave (eureka!). Place a few bao on a plate, cover with a damp paper towel and microwave on full power for 30 seconds to a minute.

Brush the bottom of the bao with some hoisin sauce. Place the omelette on top, followed by the bacon, two slices of cucumber and some strips of spring onion.

brunch bao
Source: Nancy van Batenburg for Culy

More goodies for brunch?

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Culy Homemade: brunch bao with bacon, egg and hoisin sauce

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