Another Lazy Sunday post.

Pineapple Bun Breakfast Sandwich

The Pineapple Bun Breakfast Sandwich

This one is actually inspired by Patois’ Pineapple Bun Burger. Using the sweet cookie-topped bun as a handle for the grilled burger patty is ingenious and the flavours work really well. Also, the textural contrast between the soft bun and patty with the crumbly butter cookie top is divine (albeit a little messy).

I figured since it is such a genius idea, might as well grab a few from the local bakery and start making sandwiches with these things. I get mine locally from an Asian Supermarket called Bestco which reminds me of T&T before the Loblaw buyout (yea not a big fan of it anymore). They sell their gargantuan ones which are the size of my face for $0.50.

The local bakery decided to go HAM and made these gargantuan Chinese Pineapple Buns. Not bad. $0.50 each. Best deal I’ve posted yet.

A photo posted by The Piquey Eater (Katherine C) (@piqueyeater) on

If you have never tried one fresh from the oven, you have not – I repeat- YOU. HAVE. NOT. lived until that day. Eating a pineapple bun fresh is like sinking your teeth in a softest pillow of dinner rolls with a warm crumbly butter cookie topping. The Hong Kong diners bring it a step up by slicing the bun and putting a wad of cold butter in it. Talk about indulgent!

Anyway, I can really go on with all of my favourite buns out in Chinese bakeries, but I’m probably going to gain a solid 7lbs just trying them all to do “research”.

Onto this sandwich! You’ll want at least day old buns to work with to make these sandwiches so that they are easier to slice and they toast better on a frying pan. As with any sandwich, you can fill it with whatever you want but I like something simple like an egg, some cheese and some ham.

Hope you enjoy this recipe and curious to know what is your favourite bun from a Chinese bakery?

Until we dine again,

-The Piquey Eater

5 from 1 reviews
Pineapple Bun Breakfast Sandwich [Recipe]
Recipe type: Breakfast
Cuisine: Fusion
Cook time: 
Total time: 
A simple breakfast sandwich with a killer twist for bread.
  • 2 Large Pineapple Buns (preferably a day old)
  • 2 Large Eggs
  • 2 Slices of Provolone Cheese
  • 4-6 slices of ham
  • Salt and Pepper to taste
  • 1 teaspoon of butter (optional)
  1. If you want to toast the bun before serving, you can use the butter in a medium high skillet and toast the sliced buns in the pan for about 2 minutes on the sliced side.
  2. Pan-fry the eggs to your preferred style, the one pictured is over easy
  3. Pan fry the ham to get it warm
  4. On a slice of the toasted bun, layer the cheese on the bottom, then ham, then the egg and then top with the cookie side of the bun
  5. Add salt and pepper to taste to any of the ingredients
Do not apply heat on the cookie top of the bun, the only thing really holding it together is the butter and oils, so once you apply the heat, the topping tends to crumble off