Corned beef and cabbage breakfast sandwich
Beef second courses
I developed this recipe in honor of Saint Patrick’s Day. I replace traditional cabbage with sauteed baby bok choy, and the whole combination goes onto a breakfast sandwich. The peppery sweetness of the bok choy goes nicely with the salty corned beef. <br /> <br />I am a fan of breakfast sandwiches that feature a runny egg. However, all too often the yolk gets popped in an awkward way and such a sandwich can become hard to eat. As a solution, I encourage cooks to pop the yolk when the sandwich is still open-faced, and then use the top piece of the roll to soak up the popped yolk.
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