This sandwich has long been a favorite breakfast in our household. Although the ingredients are simple, the combined effect is absolutely delicious. But, if you decide to go all-out and make the adorable little boxes, it can become a bit of a to-do. SO, I’ve decided to make this a little bit easier for all of us, and provide a free printable box, so you can have all the fun without any extra stress.
No need to run out and buy a pack of sandwich boxes (because let’s be real, will you ever really use 80 of them)? No, no you won’t. So, instead of that – grab your favorite cardstock, print out this handy dandy stencil (download button is below), and all you need is a pair of scissors, a glue stick, and 5 minutes. You’re welcome.
I truly hope you and yours have as much fun with these as we do. This is such a special treat for us, and by far one of the best breakfast recipes out there. Enjoy!
Korean Egg Drop Sandwich
Ingredients
Sandwich Components
- 1 9" loaf thick, soft bread (challah, milk toast, or brioche) My challah recipe: https://heartofhomemade.com/luscious-challah-bread/
- 4 slices bacon or substitute in ham
- 4 slices cheese (Cheddar, American, or other) *Optional
- 1 finely sliced green onion (green part only)
Scrambled Eggs
- 8 large eggs
- 3 Tbsp heavy cream, milk, or half & half
- salt to taste
- 2 Tbsp butter
Sweet Mayo (Optional, but recommended)
- 2 Tbsp Mayonnaise
- 1 Tbsp Sweetened Condensed Milk *Can substitute 1/2 Tbsp Honey
Sriracha Mayo (Optional, but recommended)
- 1 Tbsp Mayonnaise
- 1 Tbsp Sriracha
Instructions
Prepare sauces
- Mix up the ingredients for the sweet mayonnaise, and set aside. Do the same for the sriracha mayonnaise.
Prepare Sandwich Components
- Fry your bacon or ham until crisp, and set aside.
- Cut your loaf into 4 slightly under 2-inch (5cm) sections. Then, for each sandwich, cut down from the top center, making sure not to cut all the way through, forming a pocket for your ingredients.
- Toast your bread: For each sandwich – heat your butter over medium heat, and toast the bread 1-2 minutes on each side, until golden brown and crispy. Add each toast to it's respective box (I've included a free printable box on this post).
- Slather a bit of the sweet mayo sauce on the inside of each sandwich. Add your cheese slice to each toast, if using.
Scramble Eggs
- Crack your eggs into a bowl, and add your cream and salt. Whisk thoroughly until well combined.
- Heat your pan over medium heat, and melt your butter. Add the eggs, and pull quickly across the pan repeatedly, moving the eggs around briskly so they cook up in thin, delicious sheets of scrambled eggs. Remove promptly from the pan as soon as they are set, and add to your sandwiches (the warmth from the eggs will melt your cheese, if using).
Finish Assembly
- Add your bacon or ham to the sandwiches.
- Drizzle with the sriracha mayo sauce, if using.
- Top with green onions (or parsley, if you prefer).
- Serve, and enjoy!
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