Fancy Korean Egg Drop Breakfast Sandwich Recipe

Fancy Korean Egg Drop Breakfast Sandwich Recipe

Servings 2 sandwiches
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 28 minutes


  • 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


  • 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.


Course: Breakfast
Cuisine: Korean

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