We’ve created a Pan-Asian version of the classic breakfast sandwich by combining lop chong sausage with nutty rice cakes and the ever-essential fried eggs.
What to buy: Lop chong is a slightly sweet Chinese sausage made from dried pork. It can be found at Asian markets, but if you have a hard time locating it, you can substitute Spanish chorizo or linguiça.
Game plan: The rice cakes can be made up to 1 day ahead and reheated in the oven prior to serving.
Beverage pairing: Tombo Shochu, Japan. If you’re eating a Pan-Asian Egg McMuffin for breakfast, you’ll probably need a shot of something strong. We’d recommend Moutai (Chinese liquor made from fermented sorghum), but it’s hard to find. So try some shochu, made from barley in Vietnam by a Japanese family. Chill it and sip with your meal.
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