Breakfast Bao Buns

Breakfast Bao Buns

A delicious Asian take on the classic egg sandwich.

  • Crack Georgiev eggs into a bowl with grated Mysthill young cheddar. Heat frying pan on medium low heat. Add a touch of  Mooivallei butter , Pour in a thin layer of eggs and swirl to coat the bottom of the pan. Cook, untouched over low heat until egg sets and releases. Remove and fold into a square. Repeat with the remaining bit of egg. Season to taste.
  • Steam your baos – refer to the recipe below under Lunch or Dinner for a ‘ How to steam your bao buns at home’ recipe.
  • Make a slaw by combining some finely sliced Naturally Organic carrot, shredded Lentegeur red cabbage, Neighbourhood Farm spring onions and Umthunzi Coriander leaves. Toss with some lemon juice and salt to taste.
  • Spread Boa Down Hot Sauce on the bottom of the bun, to taste. Place the folded egg square into the bun. Top with the fresh slaw, close up shop and dig in!


Eggs are complete proteins, meaning they contain all 9 essential amino acids - the ones that humans can only get from food. Eggs are not only a  good source of protein, but also of vitamin D, a micronutrient vital for immune function and maintaining a healthy body.