Fried Egg and Shredded Ham Breakfast Sandwich

In a large bowl, combine the water, yeast, sugar, and milk. Let stand for 10 minutes.

Then, add the flour and baking powder. Mix until homogeneous. Knead the dough about 7 minutes, then make a ball. Place in a bowl filled with oil and cover. Let rise during 2 hours.

Once the dough has doubled in size, transfer it unto a floured surface. Punch down the dough, knead, and form a cylinder. Cut into 8 equal parts, cover, and let rise during 30 minutes.

Roll out the dough into 8 oval parts (about 15 cm x 8 cm / 6″ x 3″). Then, place a parchment paper square in the middle of each oval and fold in half.

In a pot, bring water to a boil. Line the bottom of a bamboo basket with a parchment paper perforated in 5 different spots. Put 2 breads in the basket and place the latter on top of the pot. Steam about 3 minutes. Repeat for all the other breads.

In another pot, bring the water and vinegar to a boil. Add 4 eggs. Once it boils again, count 5 minutes before removing the eggs and plunging them in a bowl filled with ice-cold water. Once cooled, shell delicately.

In a bowl, beat the remaining egg. Place the flour and panko into 2 other seperate bowls. Carefully roll a soft boiled egg in the flour, beaten egg, panko, and then again in the beaten egg and panko. Repeat for the 3 other eggs.

In a pan, heat the oil over medium-low heat. Cook the breaded eggs until golden, turning them frequently. Let cool before cutting the eggs in halves.

In a small bowl, mix together the mayonnaise, yogurt, and Dijon mustard. Spread a generous amount unto each bao bun.

Finally, garnish each bun with shredded ham, green onions, and half a fried egg.