St. Paul Sandwich

Instructions

1. Crack 2 eggs into a bowl and beat them thoroughly with a fork until the yolks and whites are fully combined, then season with 0.25 tsp salt and 1 pinch white pepper.
2. Pat 60 g bean sprouts dry so they do not water down the egg, then fold them into the eggs along with 30 g finely chopped white onion and 1 chopped spring onion. The mixture should look more like vegetables bound by egg than like a plain omelette.
3. Heat 1 tbsp oil in a 20 cm frying pan over medium-high heat until it shimmers. Pour in the whole egg mixture and immediately nudge the edges inward with a spatula to form one thick round patty roughly the size of the bread.