A rare sight, my cats 'sharing' a pillow!
Easiest way is local butchers plain high meat pork sausage, they come out of the skin way easier than store and they shrink less.
Then burger papers and a press, to get them very thin usually about half to 1 sausage per patty. High sear like a steak to get good charring let them rest with the cheese bettwen them while doing the eggs.
Toasted muffin, homemade pork patties, American cheese and a shaped fried egg
Caught a little on the bottom of the pan, downside of shallow frying. shrug
From a local German style restaurant
Base recipe: https://youtu.be/yt-pyFj2t2g Sauce/paste recipe: https://youtu.be/o5Wyut18FgQ
Paste is great general use paste for chicken dishes of all kinds or soemthing that needs a rich hot kick
Still getting the hang of steel wok frying but I was happy with how this turned out.
Moroccan style lamb on roasted aubergine, home made garlic flat bread and sumac salad
Saved!