Dim sum for breakfast! These Steamed Bao Buns with Egg and Avocado are the perfect breakfast sandwich. It’s our Asian version of an Egg McMuffin! These fluffy steamed buns come from the Asian market in the frozen section. Just steam them in your bamboo steamer for 10 minutes and they fluff up like little pillows. Stuff these beauties with eggs and green onions, slices of avocado, and bean sprouts for a little crunch. Then the kicker — a drizzle of Sriracha sauce for a little heat! These soft and airy steamed buns will rock your world! Try stuffing these buns with just about anything you have on hand — bacon, sushi-grade fish, smoked chicken, pulled pork, pickled veggies — so many options!
These steamed Bao buns are ideal for a breakfast sandwich! Our Steamed Bao Buns with Egg and Avocado recipe makes enough for four, but you may not want to share!
Stock up on these frozen Bao Buns! They’re perfect for a quick Bao sandwich. Steam them up in your bamboo steamer in just 10 minutes until they’re fluffy little pillows! Find them at your local Asian market.
Simple ingredients make this Steamed Bao Buns with Egg and Avocado sandwich so easy and delicious.
Use your bamboo steamer or a pot with a steamer insert to steam these beautiful Bao buns.
- Steam the Bao buns in a bamboo steamer or a pot with a steamer insert for 10 minutes until they fluff up. Remove and let cool.
- While the buns are steaming, whisk the eggs with salt, pepper, and the green onions. Using a non-stick pan, cook the eggs on low heat for 1-2 minutes letting the eggs set. Flip the eggs with a rubber spatula and cook another 20 seconds until done. Remove from the pan and cut into rounds. (I used a small single egg pan to make mine in four batches.)
- To assemble: Fold the rounded egg over and place inside the Bao bun. Top the egg with avocado slices and bean sprouts. Drizzle the sriracha sauce on top and a sprinkle of sesame seeds. Serve immediately.
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If you liked this recipe, try our Vegetarian Steamed Buns.
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Skip breakfast? Never! Wait until you try this simple Asian vegetarian frittata that you can eat for breakfast, lunch or dinner! I love eggs, (probably eat too many of them!) and this dish is loaded with healthy veggies like shiitake mushrooms, bell peppers, and kale. You can throw in whatever veggies are in your fridge, and even some protein. That’s why I love making frittatas. Everything but the kitchen sink – Voilà!
- 1 tablespoon canola oil
- 1 shallot, chopped
- 3 green onions, sliced
- 2 teaspoons grated fresh ginger
- 2 cloves garlic, chopped
- 1 cup red bell pepper, seeded and small diced
- 2 red Thai chili peppers, seeded and chopped
- 1 cup frozen chopped kale
- 1 cup shiitake mushrooms, stems removed and sliced
- 6 whole eggs
- 6 egg whites
- 2 tablespoons light soy sauce
- 1 cup fresh bean sprouts
- ½ cup fresh cilantro, chopped
- Preheat oven to 350 degrees.
- In a large cast iron skillet over medium-high heat, heat the oil (make sure to coat the sides of the pan with the oil). Add the shallots, green onions, ginger, and garlic and sauté for 1 to 2 minutes until translucent. Add the red bell pepper, Thai chili pepper, kale, and shiitake mushrooms, and sauté for 3 to 4 more minutes until just done.
- Meanwhile, in a medium bowl, whisk together the eggs and the soy sauce (do not over mix!). Add to the skillet on top of the vegetables. Cook over medium heat for 8 to 10 minutes until the edges start to set around the sides of the skillet, about 5-7 minutes.
- Remove from stove and place the bean sprouts over the eggs. Sprinkle with fresh cilantro. Place skillet in the oven and bake just until top is set, about 10 to 12 minutes.
- Set oven to broil. Broil the frittata for 30 seconds just to brown the top. Cut into wedges garnished with cilantro when ready to serve.
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