Egg Drop Sandwich
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.
- 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
Instructions
- Crack the eggs into a bowl, add milk or heavy cream, season with salt and pepper, and whisk well.
- Heat a non-stick pan over medium-low heat, melt butter, and pour in the eggs.
- Stir gently to create soft, creamy curds; remove from heat while still slightly runny.
- Toast the bread slices with a bit of butter until golden and crispy.
- Spread mayonnaise on the toasted bread; drizzle honey or condensed milk if desired.
- Place a cheese slice on one slice of bread, top with scrambled eggs.
- Sprinkle chopped parsley or green onions over the eggs.
- 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
Find it online: https://thefamilycooking.com/egg-drop-sandwich/
