Three Egg Scram

We’ve had a chat with Steve Chan, the creative mind behind Sleepy’s Cafe & Wine Bar in Carlton North. Steve’s not your typical chef – he’s part barista, part wine maestro, and an all-around hospitality human.

Steve turned what started as a “just somebody had to do it” career move into something extraordinary. After hopping over from Sydney to Melbourne with nothing but a suitcase and café resume – he quickly fell for the city’s café culture and stayed.

Follow Sleepy's on insta to keep up with their cohort of pop up events, great coffee and great food. (@sleepyscafeandwinebar)

The Interview

Why did you decide to share this dish?

This dish is a banger. I’m inherently a glutton, but I’m also pretty lazy – and this ticks both boxes. On one hand, it’s super easy to make, and most people have had some version of it before. But with a few extra touches: like a good chilli oil, your favourite spice mix, or lap cheong (Chinese sausage) – it really comes to life. Those little additions elevate it, tickle the taste buds, and even fire off a few neurons.

Go-to breakfast dish?

Here’s the thing… I’m not really a breakfast person. But if I do have breakfast, it has to involve caffeine and eggs. Two eggs, six eggs… even 24 eggs! Eggs in some capacity for me is a staple of breakfast. If I’m out, I’m partial to poached eggs on toast, maybe with avocado. If I’m feeling fancy, smashed avo. But, overall I’m a simple guy: caffeine + eggs = happy.

Any tips for the recipe?

My tip is not to stress. Seriously… this dish is stress-free cooking at its best. For example, in this recipe, if you fold the eggs too quickly or too late, the texture won’t be quite right. But when you nail it? It’s like Goldilocks – just right. Take your time, get into the groove, and cook in a way that makes you happy. Everyone likes their eggs a little differently, so focus on creating the texture you love. I’m a big believer in the beauty of “elevated simplicity.”

How does this dish remind you of your Dad?

Growing up, I think everyone’s had some form of eggs on toast. For me, it’s a nostalgic, easy, and comforting dish. But on special days like Father’s Day, you want to add a bit of extra flair. My dad has always loved Chinese sausage – he’d only ever get it if he ordered special fried rice from a Chinese takeaway, which was rare. And let’s be honest, the best part of that dish is the sausage. So adding it to my version of eggs on toast? That’s my little nod to him – same same, but different.

THE RECIPE

Ingredients - 

Bread
Lap Cheong (Chinese Sausage)
Chilli Oi
Salt
3 Eggs 

Method

• Toast your bread and remember to butter it when finished.

• Cut up some slices of lap cheong. Diagonal cuts are the best because it gives you more surface area.

• Scramble three eggs with a pinch of salt and a glug of chilli oil. If you like spicy food add some chilli flakes too!

• Chuck your lap cheong on a pan and turn the heat up to medium high. Once your lap cheong is translucent and looks a bit oily, add your eggs into the pan.

• Still on medium heat, every few seconds push the eggs in from the side to the middle with your spoon/fork/spatula. You’ll know it’ll be good to go when the edges look a bit more coloured. Keep repeating with the different edges until the eggs are your desired texture. I personally like a little runnyness, so when it’s roughly 50/50 runny egg to solid egg I stop there.

• Slide the eggs onto your buttered toast.

• Garnish with spring onions, crispy shallots, more chilli oil and enjoy!