Egg Drop Sandwich
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Prep Time
10m
Cook Time
15m
Total Time
25m
This Egg Drop Sandwich recipe takes the classic breakfast sandwich to the next level. With a creamy and slightly spicy sauce, crispy bacon or ham, and a rich egg mixture, all sandwiched between buttery brioche or thick bread slices, it's a delicious and satisfying way to start the day.
Ingredients
Servings:
2
Scale:
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Sauce
Sandwich
Steps
1
In a small bowl, combine the mayonnaise and condensed milk. Whisk until incorporated. If you want a level of spiciness, add sriracha to the sauce. Start with about ¼ teaspoon and taste as you go. You can put the sauce in a squeeze bottle for easier assembly. Place this in the fridge until you’re ready to assemble the sandwich.
2
Make your bacon on a pan or in the oven, and place it on a paper towel on a plate to remove excess oil. If you have ham, you can also pan-fry them and warm them up for about 10 seconds on each side. Set the meat aside until it’s time to assemble the sandwich.
3
Cut the brioche loaf into about two-inch-thick pieces. Then slice the center of the brioche from the top and stop about one inch from the bottom. The bread should look like a pocket, and you will put the fillings inside. Repeat this with the other slice.
4
Toast the brioche slices in the toaster oven or pan. I prefer using a pan because it’s easier to keep track of the toasting due to the thick size of the slice.Using a pan: add ¼ tablespoon of butter to a pan over medium heat and toast one side of the slice until it’s golden brown. Lift the bread, add another ¼ tablespoon and toast the other side until golden. Repeat with the next slice. (You don’t need to toast the inside). Using a toaster oven: each toaster oven has different settings, so use the appropriate timing based on your toaster oven to get a golden brown color on both sides—spread butter on the outsides of the toast. (You don’t need to toast the inside).
5
Take one sandwich and squeeze (or spoon) the sauce in the center. You can use a butter knife to spread it evenly in the insides of the sandwich or use the nozzle of the squeeze bottle.
6
Place a slice of cheese in the sandwich. Add two slices of bacon (folded in half) or two slices of ham to the sandwich. Set aside to make the eggs.
7
Cook the eggs. In a bowl, whisk together the large eggs, heavy cream, and salt. I like to cook two eggs at a time for better control, but you can cook them all at once. Heat a pan over medium low heat, add half a tablespoon of butter (for every two eggs), and allow it to melt. Add the egg mixture and gently stir until slightly opaque but still wet.
8
Split the eggs and transfer into the sandwiches.
9
For easier handling, you can wrap the sandwich in parchment paper or ues a sandwich holder. Optionally, you can squeeze more sauce on top and sprinkle on minced chives. Serve immediately.
Nutrition Facts
Nutrition facts are based on 1 serving. If servings is not specified, 6 is assumed for the total
recipe.
-
Calories1242kcal
-
Fat92g
-
Saturated Fat41g
-
Carbohydrates60g
-
Fiber1g
-
Sugar22g
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Protein45g
-
Cholesterol519mg
-
Sodium1688mg
Percent Daily Values are based on a 2,000 calorie diet.