St. Paul Sandwich

Ingredients

• 4 large eggs
• 1/2 teaspoon table salt
• 1/2 teaspoon white pepper
• 1/2 teaspoon granulated garlic
• 2 ounce s (1 cup) mung bean sprouts , coarsely chopped
• 1 cup chopped onion
• 5 ounce sham steak , patted dry and cut into 1/2-inch piece s
• 1/2 cup vegetable oil for frying
• 4 tablespoon smayonnaise
• 8 slice shearty white sandwich bread
• 2 cup sshredded iceberg lettuce
• 8 thin tomato slice s
• 16 dill pickle chips

Instructions

1. Beat eggs, salt, white pepper, and granulated garlic together in medium bowl. Stir in bean sprouts, onion, and ham until thoroughly combined.
2. Heat oil in 12 inch nonstick skillet over medium heat until just smoking. Using ½ cup dry measuring cup, portion 4 evenly spaced scoops of egg mixture in skillet. (Eggs may run together; this is OK.) Cover and cook, without stirring, until bottoms of egg foo yong patties are browned and tops are set, about 5 minutes.
3. Using spatula, cut and separate egg foo yong patties in skillet. Flip each patty and continue to cook, covered, until browned on second side, about 3 minutes longer. Transfer egg foo yong patties to paper towel lined plate and let drain for 1 minute.
4. Spread mayonnaise on 1 side of each piece of bread. Top each of 4 slices of bread with ½ cup lettuce, 1 egg foo yong patty, 2 tomato slices, 4 pickles, and 1 slice of bread. Serve.