KOREAN EGG DROP SANDWICH

2 servings

INGREDIENTS:
 4 thick slices white bread preferably brioche
 3 large eggs
 1 tsp milk
 pinch of salt, sugar
 2 slices cheddar cheese
 3 slices bacon can be substituted with your choice of meat, veggies, or avocado
 2 tbsp butter divided
 parsley flakes for garnish
Egg Drop Sauce
 2 tbsp mayonnaise
 1 tbsp sweetened condensed milk
 1 tsp Sriracha optional

PROCEDURE:
1. In a small bowl, combine the mayonnaise and condensed milk. Whisk until incorporated. If you
want a level of spiciness, add sriracha to the sauce. Start with about ¼ teaspoon and taste as you
go. You can put the sauce in a squeeze bottle for easier assembly. Place this in the fridge until
you’re ready to assemble the sandwich.

2. Make your bacon on a pan or in the oven, and place it on a paper towel on a plate to remove
excess oil. If you have ham, you can also pan-fry them and warm them up for about 10 seconds
on each side. Set the meat aside until it’s time to assemble the sandwich.

3. Cut the brioche loaf into about two-inch-thick pieces. Then slice the center of the brioche from
the top and stop about one inch from the bottom. The bread should look like a pocket, and you
will put the fillings inside. Repeat this with the other slice.

4. Toast the brioche slices in the toaster oven or pan. I prefer using a pan because it’s easier to
keep track of the toasting due to the thick size of the slice.
Using a pan: add ¼ tablespoon of butter to a pan over medium heat and toast one side of the
slice until it’s golden brown. Lift the bread, add another ¼ tablespoon and toast the other side
until golden. Repeat with the next slice. (You don’t need to toast the inside).
Using a toaster oven: each toaster oven has different settings, so use the appropriate timing
based on your toaster oven to get a golden-brown color on both sides—spread butter on the
outsides of the toast. (You don’t need to toast the inside).

5. Take one sandwich and squeeze (or spoon) the sauce in the center. You can use a butter knife to
spread it evenly in the insides of the sandwich or use the nozzle of the squeeze bottle.

6. Place a slice of cheese in the sandwich. Add two slices of bacon (folded in half) or two slices of
ham to the sandwich. Set aside to make the eggs.

SANDWICH – SIMPLE HOT

 7. Cook the eggs. In a bowl, whisk together the large eggs, heavy cream, and salt. I like to cook two
eggs at a time for better control, but you can cook them all at once. Heat a pan over medium
low heat, add half a tablespoon of butter (for every two eggs), and allow it to melt. Add the egg
mixture and gently stir until slightly opaque but still wet.

8. Split the eggs and transfer into the sandwiches.

9. For easier handling, you can wrap the sandwich in parchment paper or use a sandwich holder.
Optionally, you can squeeze more sauce on top and sprinkle on minced chives. Serve
immediately.

NOTES

For the extra sauce on top: mix 2 tbsp mayonnaise with a tablespoon of condensed milk, and drizzle on
top of each sandwich. This will make more than enough that you will need - please adjust the amount of
sauce to your liking!

SANDWICH – SIMPLE HOT