Egg Drop Sandwich
The Korean Egg Drop Sandwich is a popular breakfast dish originating from South Korea. It features fluffy scrambled eggs, crispy bacon, and melted cheese, all nestled between thick slices of butter-toasted bread. The sandwich is often drizzled with a sweetened mayonnaise sauce, creating a delightful blend of savory and sweet flavors.
Ingredients
For the Sandwich:
- 4 slices thick-cut white bread preferably brioche or milk bread
- 3 large eggs
- 1 teaspoon milk
- Pinch of salt
- Pinch of sugar
- 2 slices cheddar cheese
- 2 tablespoons butter divided
- Parsley flakes for garnish
For the Sweetened Mayonnaise Sauce:
- 2 tablespoons mayonnaise preferably Japanese Kewpie mayo
- 1 tablespoon sweetened condensed milk
- 1 teaspoon Sriracha optional, for a spicy kick
Instructions
- Prepare the Sauce: In a small bowl, mix together mayonnaise, sweetened condensed milk, and Sriracha (if using). Set aside.
- Toast the Bread: Lightly butter the skillet and toast each slice of bread until golden brown on both sides.
- Prepare the Eggs: In a bowl, whisk together eggs, milk, salt, and sugar. In the skillet over medium-low heat, add remaining butter. Pour in the egg mixture and gently scramble until just set. Remove from heat.
- Assemble the Sandwich: Spread the sweetened mayonnaise sauce on one side of each toasted bread slice. Layer with cheddar cheese and scrambled eggs. Top with the other slice of bread.
- Serve: Cut the sandwich in half, garnish with parsley flakes, and serve immediately.
Notes
- Bread Choice: Using thick slices of brioche or milk bread enhances the sandwich's texture and flavor.
- Variations: Feel free to add avocado slices, sautéed vegetables.
- Serving Suggestion: This sandwich pairs well with fresh fruit or a light salad for a complete meal.