In a mixing bowl, combine the ground meat, oyster sauce, Maggi seasoning, and garlic until well mixed.

Heat a little water in a sauté pan over medium heat until simmering, then add the meat mixture, breaking it up into small chunks. Cook until no longer pink, about 6-7 minutes. Stir in the green onions and set aside.

In a lightly greased pan, add the sliced Chinese sausage and Vietnamese ham. Sear over medium heat until browned and fragrant, about 3-4 minutes. Set aside but keep the fat in the pan.

In the same pan over medium-low heat, add the butter until melted and bubbly.

Crack the eggs directly into the pan and let them sit untouched for 1 minute.

Carefully lay your topping mixture over the eggs and cover with a lid to allow steaming. This will take about 5 minutes.

Once the whites are set and yolks still jiggle, garnish with extra green onions if desired.

Serve immediately with crusty bread or condiments.