Corned Beef and Cabbage Breakfast Sandwich

March 15, 2016
3 Ratings
Photo by Linda Xiao
  • Makes 1 sandwich
Author Notes

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.

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. —Josh Cohen

What You'll Need
  • 2 heads baby bok choy
  • 4 tablespoons butter, divided
  • salt
  • freshly ground black pepper
  • 1 cup thinly sliced cooked corn beef (approximately 4 ounces)
  • 1 small scallion, thinly sliced
  • 1 kaiser roll or ciabatta roll, sliced in half
  • 1 egg
  1. Trim off and discard the stem end of the baby bok choy. Cut the baby bok choy into ½ wide ribbons. Set a large skillet over medium heat, and add 2 tablespoons of butter. When the butter is hot and bubbling, add the bok choy. Adjust the heat to high, and stir to wilt the bok choy. When the bok choy begins to wilt, let it cook undisturbed in the pan for approximately 1 minute, so that the bok choy caramelizes slightly. When the bok choy begins to develop some color, season it with salt and freshly ground pepper, and add the corned beef. Stir regularly, until the corned beef is fully heated through. Add the scallions, stir to combine, and reduce the heat as low as it will go, to keep the corned beef and bok choy mixture warm.
  2. Set a medium skillet over medium heat. Add 1 tablespoon of butter, and when the butter is hot and sizzling, place the roll cut-side-down on the skillet. Cook the roll until it is golden and toasted. Set the roll aside.
  3. Add 1 tablespoon of butter to the skillet that you just used to toast the roll. Adjust the heat to medium. When the butter is hot and sizzling, crack an egg into the skillet. Adjust the heat to high, and cook the egg undisturbed, until the white begins to set, approximately 1 minute. Reduce the heat to low, cover the skillet, and cook the egg until the white is fully cooked and the yolk is soft and runny. Season the egg with salt and pepper and remove the skillet from the heat.
  4. To assemble the sandwich, place a layer of cooked bok choy and scallions on the bottom half of the roll. Add a layer of corned beef. Everyone’s roll will be a slightly different size, so only use as much of the bok choy and corned beef as you want, you do not need to use all of it. Gently place the fried egg on top of the layer of corned beef. Using a fork, prick the yolk. Press the top piece of the roll down on the runny yolk to soak up all that goodness! Serve and enjoy.

See what other Food52ers are saying.

  • Cheri Mayell
    Cheri Mayell
  • Josh Cohen
    Josh Cohen
  • Mike Collver
    Mike Collver
  • Tom

6 Reviews

Cheri M. March 15, 2016
Oh my! Have to try
Tom March 15, 2016
Cook until corned beef is fully cooked through. Does this recipe use raw corned beef?
Josh C. March 15, 2016
This recipe used cooked corned beef. I can edit the recipe now to make that more clear. Thanks Tom for the comment.
Tom March 15, 2016
I was certain, but....

Thanks and that really sounds good.
Mike C. March 15, 2016
If you have to ask! Step away from the kitchen!
Tom March 15, 2016
Now that's more like the response I expected.