Korean Egg Drop Sandwich - Breakfast Egg Sandwich
Drivemehungry.com
Ingredients
- 4large eggs
- 4slices bread - thick slices of brioche, white, French, or milk bread
- 4slices ham - substitute bacon
- 2slices cheese - cheddar, Swiss, American, provolone
- 1 ½Tablespoons heavy cream - substitute with milk or half and half
- 1 ½Tablespoons butter
- 1teaspoon sea salt
- parsley or chives - for garnish
- avocado slices - (optional)
- Sriracha Mayo Sauce (Optional)
- 1 ½Tablespoon sriracha - substitute with ketchup
- 1 ½Tablespoon mayo
- Drizzle - Sweet Mayo Sauce (Optional)
- 2Tablespoons mayo
- 1Tablespoon sweetened condensed milk - see Note 1 for substitution
Directions
AD
Make sauces: Mix together the ingredients for the sriracha mayo sauce and the sweet mayo sauce. Set aside.
Toast bread: Heat a pan over medium heat and add half the butter. Toast both sides of the bread until golden brown. Remove from pan. Alternatively, use a toaster and butter both sides when done.
Pan Fry ham: Fry ham or bacon on medium high heat until crisp and set aside.
Scramble Eggs
Mix eggs: Crack eggs in a bowl and add heavy cream and salt. Mix together until well combined.
Cook eggs: Heat pan over medium low heat and add remaining butter and egg mixture.
Gently move the eggs back and forth using a spatula until it starts to set. Turn off the heat and set aside. See Note 2.
Assemble
Spread the sriracha mayo sauce on the inside of the bread then add the cheese, scrambled eggs, then ham in that order. The hot scrambled eggs will melt the cheese.
Toppings: Drizzle the sweet mayo sauce on top and sprinkle with parsley or chives. Add optional avocado slices on top.
Nutrition
- Info
- Calories: 531kcal | Carbohydrates: 29g | Protein: 26g | Fat: 34g | Saturated Fat: 16g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 427mg | Sodium: 2060mg | Potassium: 281mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1099IU | Vitamin C: 5mg | Calcium: 339mg | Iron: 4mg