Sausage laab and fried egg bun

Name: Sausage laab and fried egg bun
Yield: Makes 2
Ingredients: 200–220g (7–73⁄4 oz) plain pork sausages; Neutral cooking oil, for frying; 2 cloves garlic, minced; 20g (3⁄4 oz) ginger, peeled and finely grated; 1 stick of lemongrass, finely sliced; 2 makrut lime leaves, finely sliced; 3 bird’s eye chillies, finely sliced; 1 tsp caster (superfine) sugar; 1⁄2 tsp Kashmiri chilli powder; 1⁄2 tsp Chinese five spice; Juice of 1⁄2 lime; 2 tbsp fish sauce; A handful of Thai basil leaves (or fresh mint); 2 eggs; 2 soft brioche burger buns, halved and lightly toasted; Pinch toasted rice powder

In his new book ‘Good Eggs’, Ed Smith offers up a novel take on a breakfast sandwich

By Ed Smith

19 April 2024

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Laab is a ‘salad’ made from minced or finely chopped meat or fish. Styles vary, but typically the protein (cooked or raw), is seasoned with aromatics such as lemongrass, galangal, lime, fish sauce, chilli and fresh herbs, and topped with toasted rice powder. It’s the national dish of Laos, prominent in northern Thailand too, and personally, if I see one on a menu, I can’t resist it. Also, while not in any way traditional, it makes total sense (to me, at least) to turn the meat inside sausages into a laab, put that in a soft bun, and add a crisp fried egg for good measure.

You can also consider using minced beef (a burger mix works well) or chopped chicken livers, instead of the sausage meat, or rating the laab and fried egg with rice or flatbreads, instead of the burger bun.

This recipe is an extract from Good Eggs: Over 100 Cracking Ways to Cook and Elevate Egg by Ed Smith (Quadrille).

Next, why not try more breakfast and brunch recipes from the House & Garden recipe archive?

Recipe notes