Korean Eggdrop Sandwich
Indulge in one of our favourite breakfast delights – the Korean Egg Drop Sandwich! Featuring fluffy eggs, savoury fillings, and a touch of authentic Korean flavours, this sandwich is sure to tantalize your taste buds.
Don't forget the finishing touch: a drizzle of sweet mayo sauce for that perfect hint of sweetness.
Don't forget the finishing touch: a drizzle of sweet mayo sauce for that perfect hint of sweetness.
Ingredients:
1 ½ tbsp butter
4 slices of bread
2 slices of bacon
2 slices of cheese
OKI Sunflower Oil
2 large eggs
1 ½ tbsp milk
Lettuce
Dried parsley flakes (for garnish)
Sweet Mayo Sauce:
2 tbsp mayo
1 tbsp OKI Sweetened Beverage Creamer
4 slices of bread
2 slices of bacon
2 slices of cheese
OKI Sunflower Oil
2 large eggs
1 ½ tbsp milk
Lettuce
Dried parsley flakes (for garnish)
Sweet Mayo Sauce:
2 tbsp mayo
1 tbsp OKI Sweetened Beverage Creamer
Featured Products:
OKI Premium Sunflower Oil
OKI Sweetened Beverage CreamerCooking Instructions
1. Prepare the sweet mayo sauce by combining OKI sweetened beverage creamer and mayonnaise. Mix until well combined, then transfer the sauce into a small piping bag for easier assembly. Chill in the fridge until ready to use.
2. In a pan, melt the butter and toast both sides of the bread until golden brown. Set aside.
3. In a bowl, crack the eggs and add fresh milk and salt. Mix until well combined.
4. Heat OKI sunflower oil over medium-low heat. Add the egg mixture and gently stir until the eggs are set but still slightly wet.
5. Fry the bacon until crisp, then set aside.
6. Assemble the sandwich by layering lettuce, cheese, scrambled egg, and bacon on the toasted bread. The heat from the scrambled egg will melt the cheese. Finally, drizzle the sweet mayo sauce on top and sprinkle with parsley flakes.
7. Enjoy this delectable Korean Egg Drop Sandwich as a satisfying breakfast option or anytime treat!
2. In a pan, melt the butter and toast both sides of the bread until golden brown. Set aside.
3. In a bowl, crack the eggs and add fresh milk and salt. Mix until well combined.
4. Heat OKI sunflower oil over medium-low heat. Add the egg mixture and gently stir until the eggs are set but still slightly wet.
5. Fry the bacon until crisp, then set aside.
6. Assemble the sandwich by layering lettuce, cheese, scrambled egg, and bacon on the toasted bread. The heat from the scrambled egg will melt the cheese. Finally, drizzle the sweet mayo sauce on top and sprinkle with parsley flakes.
7. Enjoy this delectable Korean Egg Drop Sandwich as a satisfying breakfast option or anytime treat!
