Eggburger

1

When the burgers are cut apart, then the bread on the top and the bottom is cut across and get two thin slices of bread。

2

Then you start with the first layer of components, and you start with an egg with a little salt. Wait for eggs to condensate。

3

Directly lift the upper component, place the bread in the bottom component and squeeze the salad sauce。

4

Put the ham on it, it's a quick move, as long as it's fast。

5

Put down the components, and the eggs are covered with raw vegetables and purple kale. You can squeeze more salad sauce. You can't even take pictures while you're doing it。

6

Finally put another piece of bread on the top floor。

7

It's just that the flat one can press down with the top heating table, and it'll only take two seconds, and it'll become the color in the picture, and I think it's the right color。

1. If you are worried about the egg shifting or prefer a runny yolk rather than fully cooked, it is best to remove it first to ensure the egg stays intact. Cooking the egg first shortens the toasting time for the bread, so you don't have to worry about it burning. 2. If the egg is completely set, the egg burger will fall apart when eaten. If the egg is semi-set, placing the bread slice on top and heating for 1 minute will cause the egg to solidify and stick to the bread, fixing it in place. I prefer this effect. 3. Because fewer fillings are placed in the middle, the fit is better; it is hard to press down if you put too much.