0 from 6 votes
Egg Drop Sandwich
This ultra fluffy egg sandwich is full of sweet and savory flavors because it’s packed with crispy bacon, melted cheese, airy brioche slices, and topped with a sweet mayo sauce. You’ll want to make this for your next brunch snack!
Prep Time
10 mins
Cook Time
10 mins
Total Time
25 mins
Servings: 2
Calories: 150562 kcal
Course:
Breakfast , Snacks , Brunch
Cuisine:
Asian , Korean
Ingredients
Sauce
- 4 4 tbsp mayonnaise
- 2 2 tbsp condensed milk
- Sriracha optional
Sandwich
- 4 4 slices Bacon or ham
- 2 2 slices cheddar cheese or American, Swiss, Provolone
- 1 1 loaf brioche or 4 thick slices
- 2 2 tbsp unsalted butter
- 4 4 large eggs beaten
- 1 1 tbsp heavy cream
- ¾ ¾ tsp kosher salt
- chives minced
Instructions
- 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.
- 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.
- 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.
- 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).
- 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.
- 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.
- 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.
- Split the eggs and transfer into the sandwiches.
- 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.
Cup of Yum
Nutrition Information
Calories
1505.62kcal
(75%)
Carbohydrates
90.66g
(30%)
Protein
43.68g
(87%)
Fat
108.43g
(167%)
Saturated Fat
47.47g
(237%)
Polyunsaturated Fat
18.07g
Monounsaturated Fat
21.42g
Trans Fat
0.61g
Cholesterol
765.88mg
(255%)
Sodium
2400.18mg
(100%)
Potassium
328.68mg
(9%)
Sugar
11.7g
(23%)
Vitamin A
2715.23IU
(54%)
Vitamin C
0.57mg
(1%)
Calcium
343.35mg
(34%)
Iron
3.77mg
(21%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 150562
% Daily Value*
| Calories | 1505.62kcal | 75% |
| Carbohydrates | 90.66g | 30% |
| Protein | 43.68g | 87% |
| Fat | 108.43g | 167% |
| Saturated Fat | 47.47g | 237% |
| Polyunsaturated Fat | 18.07g | 106% |
| Monounsaturated Fat | 21.42g | 107% |
| Trans Fat | 0.61g | 31% |
| Cholesterol | 765.88mg | 255% |
| Sodium | 2400.18mg | 100% |
| Potassium | 328.68mg | 7% |
| Sugar | 11.7g | 23% |
| Vitamin A | 2715.23IU | 54% |
| Vitamin C | 0.57mg | 1% |
| Calcium | 343.35mg | 34% |
| Iron | 3.77mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.