Fancy Korean Egg Drop Breakfast Sandwich Recipe
Ingredients
- 4 eggs
- 1/4 tsp salt
- 2 tbsp whole milk
- 1 tbsp unsalted butter
- 2 slices milk bread substitute with brioche or white bread
- 2 slices cheese
- 6 slices bacon
- 1 oz ikura raw salmon roe
Garlic Honey Butter
- 2 tbsp unsalted butter softened
- 2 tbsp Kewpie mayo
- 2 garlic cloves minced
- 1 tbsp honey
- 1/2 tsp parsley flakes substitute with fresh parsley
Sweet Spicy Mayo Sauce
- 2 tbsp Kewpie mayo substitute with regular mayo
- 1 tbsp Sriracha substitute with sambal or your choice of chili paste
- 1 tbsp sweetened condensed milk
Instructions
- In a small mixing bowl, crack the eggs. Add salt and milk, then whisk together until well combined.
- Heat a pan over medium heat. Melt the unsalted butter then pour in the egg mixture. Using a chopstick, make small circular motions to create a scrambled and fluffy aesthetic. Cook to your liking then remove and set aside.
- In a clean cold pan, add bacon. Cook over medium heat until crispy. Remove then set aside.
- For the garlic honey butter, combine softened unsalted butter, Kewpie mayo, minced garlic cloves, honey, and parsley flakes in a small bowl. Mix to combine well.
- Evenly spread the garlic honey butter on both sides of the bread. Toast the bread in a pan over medium-low heat until golden brown on both sides. Be careful not to burn the bread.
- To assemble, fold the bread in half then place it on a serving tray or plate. Add a layer of the sweet and spicy mayo sauce, cheese, bacon, and scrambled eggs. Drizzle some more sweet and spicy mayo sauce on top and garnish with ikura (salmon roe)
- Serve and enjoy!
Sweet & Spicy Mayo Sauce
- In a small bowl, combine Kewpie mayo, Sriracha, and sweetened condensed milk. Mix well and serve.