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
heads baby bok choy
freshly ground black pepper
thinly sliced cooked corn beef (approximately 4 ounces)
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.
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.
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.
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.
Born and raised in Brooklyn, I’m perpetually inspired by the diversity of foods that exist in this city. I love shopping at the farmer’s market, making ingredients taste like the best versions of themselves, and rolling fresh pasta. I learned how to make fresh pasta in Italy, where I spent the first 6 months of my career as a chef. I've been cooking professionally in New York City since 2010.