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Prep 10 min·Cook 8 min
Spread peanut butter on one side of two slices of bread and close each with a second slice to make two sandwiches.
4 slices Thick-sliced white bread (about 2 cm)2 tbsp Smooth peanut butter
Mum's tip媽媽小貼士
Keep the crusts on for deep-frying: they hold the sandwich together. Trim them if pan-frying.Beat the eggs with the evaporated milk in a wide dish.
2 pieces Eggs1 tbsp Evaporated milk
Heat the oil in a wok to 170°C.
500 ml Oil for frying
Dip each sandwich in the egg, turning to coat all sides and edges, but do not let it soak through.
4 slices Thick-sliced white bread (about 2 cm)2 pieces Eggs
Slide one sandwich into the oil and fry, turning once, until deep golden and puffed on both sides.
4 slices Thick-sliced white bread (about 2 cm)500 ml Oil for frying
Mum's tip媽媽小貼士
Shallow-fry option: use 3 to 4 tbsp oil in a frying pan over medium heat, about 2 minutes per side and 30 seconds on each edge.Drain on kitchen paper, then cut each toast in half or into quarters.
4 slices Thick-sliced white bread (about 2 cm)
Top with a square of butter and pour the golden syrup over. Serve hot.
20 g Butter, cut into squares3 tbsp Golden syrup (Lyle's)
Ready? Let's cook it step by step!
Level 2 · Home cook
Basic heat control and timing. Typical weeknight cooking.
Shallow-fry in 1 cm of oil over medium heat for 2–3 minutes a side, pressing the edges briefly to seal. Less puffy than deep-frying but uses far less oil.
Eat straight away; it turns soggy as it cools.
Two slices of bread sandwiched with peanut butter, dipped in egg and fried until golden and puffed, then crowned with butter and golden syrup. Indulgent, crisp outside and soft inside.
Level 2 · Home cook
Basic heat control and timing. Typical weeknight cooking.
Spray both sides of the egg-soaked sandwich well with oil and air-fry at 180°C for 8–10 minutes, turning once, until golden and the egg is set.
Wok · Thermometer