Step 1

Be sure to pat the ham steak dry with paper towels before adding it to the skillet in step 1; this will keep it from splattering as it cooks.

Step 2

Beat eggs, salt, white pepper, and granulated garlic together in medium bowl. Stir in bean sprouts, onion, and ham until thoroughly combined.

Step 3

Heat oil in 12-inch nonstick skillet over medium heat until just smoking. Using ½-cup dry measuring cup, portion 4 evenly spaced scoops of egg mixture in skillet. (Eggs may run together; this is OK.) Cover and cook, without stirring, until bottoms of egg foo yong patties are browned and tops are set, about 5 minutes.

Step 4

Using spatula, cut and separate egg foo yong patties in skillet. Flip each patty and continue to cook, covered, until browned on second side, about 3 minutes longer. Transfer egg foo yong patties to paper towel—lined plate and let drain for 1 minute.

Step 5

Spread mayonnaise on 1 side of each piece of bread. Top each of 4 slices of bread with ½ cup lettuce, 1 egg foo yong patty, 2 tomato slices, 4 pickles, and 1 slice of bread. Serve.