Korean Egg Drop Sandwich

• servings: 2 servings
• active time: 5 minutes
• total time: 10 minutes

Ingredients

4 thick slices white bread (preferably brioche)

3 large eggs

1 tsp milk

pinch of salt, sugar

2 slices cheddar cheese

3 slices bacon (can be substituted with your choice of meat, veggies, or avocado)

2 tbsp butter (divided)

parsley flakes (for garnish)

2 tbsp mayonnaise

1 tbsp sweetened condensed milk

1 tsp Sriracha (optional)

Directions

Mix all sauce ingredients in a small bowl. Set aside.

Lightly butter a skillet on medium-low heat, and toast both sides of the bread.

Cook the bacon until the edges are crispy and cooked through. Set aside.

In a small bowl, mix together eggs, milk, sugar, and salt until blended thoroughly. In a skillet on medium-low heat, add butter to coat the surface. Add the egg mixture, stirring continuously to cook until it just starts to set. Remove from heat and keep warm.

Spread the sauce on the inward sides of each toast. Add melty cheddar cheese, scrambled eggs, and bacon. Serve immediately and enjoy!

Nutrition

• Calories: 384 kcal