Egg Drop Sandwich

Why You’ll Love This Recipe

This Egg Drop Sandwich recipe is incredibly easy to make, using simple ingredients you probably already have at home. It’s customizable to your taste, whether you prefer a sweet, savory, or spicy touch. The creamy eggs paired with crisp, buttery bread offer a perfect contrast in texture that’s both satisfying and crave-worthy. It’s also a fun way to enjoy eggs beyond the usual omelet or boiled versions.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Bread (preferably thick slices like brioche or milk bread)

• Eggs

• Milk or heavy cream

• Butter

• Sugar

• Mayonnaise

• Honey or condensed milk (optional, for sweetness)

• Cheese slices

• Cooked bacon or ham (optional)

• Chopped parsley or green onions for garnish

• Salt and pepper

Directions

1. Crack the eggs into a bowl, add a splash of milk or heavy cream, season with a pinch of salt and pepper, and whisk well.

2. Heat a non-stick pan over medium-low heat and add butter. Once melted, pour in the eggs and stir gently with a spatula to create soft, creamy curds. Remove from heat when they are still slightly runny; they will continue to cook from residual heat.

3. Toast the bread slices on a pan or grill with a bit of butter until golden and crispy.

4. Spread mayonnaise on one or both slices of the bread. Add a drizzle of honey or condensed milk if you prefer a sweet twist.

5. Place a cheese slice on the bottom bread, followed by the scrambled eggs. Add bacon or ham if using.

6. Sprinkle chopped parsley or green onions on top.

7. Top with the second slice of bread, slice the sandwich in half, and serve warm.

Servings and timing

This recipe makes 2 servings and takes about 15 minutes to prepare and cook.

Variations

• Spicy Kick: Add a drizzle of sriracha or a sprinkle of red pepper flakes.

• Vegetarian Version: Skip the meat and add sautéed mushrooms or avocado slices.

• Extra Cheesy: Use a combination of mozzarella and cheddar for a gooey texture.

• Sweet Version: Use only condensed milk and no savory toppings for a dessert-style sandwich.

• Loaded Version: Add tomato slices, lettuce, or even a hash brown patty inside.

storage/reheating

The Egg Drop Sandwich is best enjoyed fresh, but you can store it wrapped tightly in foil or in an airtight container in the refrigerator for up to 1 day. To reheat, warm it in a toaster oven or skillet over low heat until heated through. Microwaving is not recommended as it may make the bread soggy.

FAQs

What type of bread is best for an Egg Drop Sandwich?

Thick, fluffy breads like brioche, milk bread, or Texas toast work best because they hold the fillings well and toast beautifully.

Can I make the sandwich ahead of time?

It’s best made fresh, but you can prepare the eggs and toast the bread in advance, then assemble just before eating.

How do I keep the scrambled eggs creamy?

Cook them low and slow, and remove from the heat while they are still slightly runny to let residual heat finish cooking them.

Can I add vegetables?

Yes, sautéed spinach, mushrooms, or avocado slices make great additions.

Is it necessary to add sugar or honey?

No, but a touch of sweetness balances the savory flavors nicely. Adjust based on your preference.

What cheese works best for the Egg Drop Sandwich?

Mild cheeses like American, mozzarella, or Swiss melt well and complement the eggs.

Can I make it without butter?

You can substitute butter with a neutral oil, but butter adds richer flavor.

How do I make it more filling?

Add proteins like bacon, ham, or even a fried chicken cutlet for a more substantial meal.

Can I use egg whites instead of whole eggs?

Yes, but the flavor will be lighter, and the texture less creamy.

How can I prevent the sandwich from getting soggy?

Make sure the bread is well-toasted and serve the sandwich immediately after assembly.

Conclusion

The Egg Drop Sandwich is a simple yet luxurious treat that’s easy to prepare and customize. Whether you prefer it savory, sweet, or loaded with extras, this sandwich delivers on both taste and texture. Try it out for your next breakfast or brunch — it’s sure to become a favorite!

Egg Drop Sandwich

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A fluffy and buttery Korean-style Egg Drop Sandwich made with creamy scrambled eggs, toasted bread, and optional sweet and savory fillings, perfect for a satisfying breakfast or snack.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 2 sandwiches
• Category: Breakfast
• Method: Stovetop
• Cuisine: Korean
• Diet: Vegetarian

Ingredients

4 thick slices of bread (brioche or milk bread preferred)

4 large eggs

2 tablespoons milk or heavy cream

2 tablespoons butter

1 tablespoon sugar

2 tablespoons mayonnaise

1 tablespoon honey or condensed milk (optional)

2 slices cheese (American, mozzarella, or Swiss)

1 tablespoon chopped parsley or green onions

Salt, to taste

Pepper, to taste

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Instructions

1. Crack the eggs into a bowl, add milk or heavy cream, season with salt and pepper, and whisk well.
2. Heat a non-stick pan over medium-low heat, melt butter, and pour in the eggs.
3. Stir gently to create soft, creamy curds; remove from heat while still slightly runny.
4. Toast the bread slices with a bit of butter until golden and crispy.
5. Spread mayonnaise on the toasted bread; drizzle honey or condensed milk if desired.
6. Place a cheese slice on one slice of bread, top with scrambled eggs.
7. Sprinkle chopped parsley or green onions over the eggs.
8. Top with the second slice of bread, cut in half, and serve warm.

Notes

• Use thick, fluffy bread like brioche for best results.
• Cook eggs slowly over low heat for the creamiest texture.
• Add a drizzle of sriracha for a spicy version.
• Include sautéed mushrooms or avocado for a vegetarian option.
• Enjoy immediately for best taste and texture.

Nutrition

• Serving Size: 1 sandwich
• Calories: 420
• Sugar: 7g
• Sodium: 550mg
• Fat: 26g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 1g
• Protein: 18g
• Cholesterol: 250mg