Korean Egg Drop Sandwich with sweet Mayo
Korean Egg Drop Sandwich with sweet Mayo is the most delicious breakfast egg sandwich recipe that is made up of white milk bread/shokupan aka hokkaido bread or a thick brioche bread. The filling is made up of soft fluffy eggs, ham or bacon, melted cheddar cheese, sweet mayonnaise and sometimes hot sauce too.
Ingredients
Sweet Mayo
- 2 tablespoon Hot Sauce Optional, or Gochuchang
- 2 tablespoon Mayonnaise I use Japanese Mayo
- 1 tablespoon Honey or Condensed Milk
Eggs
- 4 Eggs
- Salt and Pepper
- 5 tablespoon Butter
Ham or Bacon
- 2 slices Ham or Bacon I use Halal Bacon or skip it
Bread
- 1 loaf Brioche or Shokupan
- 4 tablespoon Butter
Cheese
- 2 slices Cheddar Cheese
Other
- 2 Chives Chopped
Instructions
- Combine the Gochuchang or Hot Sauce if using, Mayonnaise and Honey in a small bowl. Whisk together to combine.
- Season Eggs with Salt and Black Pepper and whisk together in a small bowl.
- Melt butter in a non stick pan over medium low heat and swirl to coat the entire pan.
- Pour Eggs into the pan with the melted butter. Leave undisturbed till they begin to coagulate, and set at the edges. Turn the heat down and scoop the eggs towards the middle of the pan as they set, to create large curds. I use a rubber spatula to swirl and sweep the egg mixture across the bottom of the pan occasionally as they set. The eggs will be slightly undercooked when removed from the heat since the eggs will continue to set. The process is 2 - 3 minutes long.
- If you are using Ham or Bacon, cook according to pack instructions and set aside.
- Cut bread into thick slices around 4.5 inches in depth.
- Add a tablespoon of Butter or a tablespoon of Mayonnaise to the outside of both sides of the bread.
- Toast in a pan over high heat till golden brown and then cut down across the middle of the slice, about 2 inches down.
- Assemble the sandwich by spreading mayonnaise on the inside of the toasted bread.
- Add the Eggs, Cheese and Ham/Bacon if using.
- Drizzle over Mayo and enjoy.
Notes
Tips and Tricks
- Use extra thick slices of soft brioche bread that can stand and hold the filling with ease.
- Add the fillings in order to get the most scrumptious sandwich with melty cheese.
- Whilst not essential, it makes life easier to place the sauce into a squeezy bottle to make it easier to drizzle over the top.
- Use a nonstick pan to make life easier.
- You can add a sprinkling of additional cheese to the top of the Egg or the top of the Ham.
Variations
Add Avocado to the sandwich. Eggs and Avocado = YUM! You can add Milk or Double/Heavy Cream to the Eggs. You can add a protein of your choice to the sandwich. Use your favourite condiments and drizzle them over the top! Add a sprinkling of chives or green onion/spring onion. Add a half boiled or fried egg to the sandwich for some additional flavour and texture. Add some Chips or French Fries. Add some flavourings that you like to your Eggs such as Spices or you could try Magic Sarap which is something I came across recently. You could skip the scrambled Egg altogether and make an Egg Salad/Egg Mayo version. A well known variation is Gilgeori toast, which translates to street toast and is made with Cabbage, Spring Onions and Eggs. It is sold by Korean street vendors throughout Korea.How to store and reheat Egg Drop Sandwiches
This Egg drop sandwich is best eaten as soon as you make it. However if you do have leftovers wrap in cling film and store in the fridge for up to 3 days. You can reheat it on a pan until warmed through or in the oven at 180 C/250 F/Gas Mark 4 for 6 - 10 minutes until warmed through.Nutrition
Calories: 778kcalCarbohydrates: 10gProtein: 16gFat: 76gSaturated Fat: 40gPolyunsaturated Fat: 10gMonounsaturated Fat: 20gTrans Fat: 2gCholesterol: 487mgSodium: 1076mgPotassium: 180mgFiber: 0.1gSugar: 9gVitamin A: 2298IUVitamin C: 10mgCalcium: 189mgIron: 2mg
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