This is a simple, classic cha chaan teng-style recipe popularized by Hetty McKinnon. It uses sweetened condensed milk both inside the sandwich and as a drizzle on top for a creamy, custardy result without maple syrup.
Ingredients (serves 1)
- 2 thick slices white bread (milk bread, brioche, or thick sandwich bread works best)
- 2–3 tablespoons sweetened condensed milk (plus extra for drizzling)
- 1 large egg
- Salted butter, for pan-frying and serving
Instructions
- Place the two slices of bread on a board. Drizzle or spread about 1 tablespoon of sweetened condensed milk evenly on one slice. Sandwich the second slice on top.
- Crack the egg into a shallow bowl large enough to fit the sandwich and beat it well.
- Dip the sandwich into the beaten egg, turning to coat both sides thoroughly. Let it sit briefly so the bread soaks up the egg (don’t let it get overly soggy).
- Heat a small frying pan over medium heat. Add a knob of butter and swirl to coat the base.
- Add the eggy sandwich and cook for about 1–2 minutes per side until golden brown and crisp on the outside.
- Transfer immediately to a plate. Top with a little more butter and a generous drizzle of sweetened condensed milk. Serve hot.
Tips for best results
- Thick bread gives the best texture and height (as in your photo).
- Regular sandwich bread also works fine if that’s what you have.
- Optional extras some people add to the egg: a splash of vanilla or a tiny pinch of salt.
- Cook over medium heat so the outside browns without burning before the inside is heated through.
This version is ready in about 15 minutes and delivers the exact look and creamy condensed-milk finish shown in the image. Enjoy!
