Sorry about the lighting. Not one of my best shots. I was hungry OK!
Easiest way is local butchers plain high meat pork sausage, they come out of the skin way easier than store and they shrink less.
Then burger papers and a press, to get them very thin usually about half to 1 sausage per patty. High sear like a steak to get good charring let them rest with the cheese bettwen them while doing the eggs.
Toasted muffin, homemade pork patties, American cheese and a shaped fried egg
Base recipe: https://youtu.be/yt-pyFj2t2g Sauce/paste recipe: https://youtu.be/o5Wyut18FgQ
Paste is great general use paste for chicken dishes of all kinds or soemthing that needs a rich hot kick
Still getting the hang of steel wok frying but I was happy with how this turned out.
