Large eggs
4
Breakfast
Korean egg-drop sandwiches.
Thick toast filled with scrambled eggs, ham and cheese, finished with sweet mayonnaise.
- Makes
- 2 sandwiches
- Hands-on
- 20 minutes
- Total time
- 20 minutes
- Effort
- Easy
GET WHAT YOU NEED
Your shopping list
For 2 sandwiches.
Thick brioche slices
4
Cooked ham
4 slices
Cheddar
2 slices
Heavy cream
1½ tablespoons
Butter
1½ tablespoons
Sea salt
1 teaspoon
Mayonnaise
2 tablespoons
Sweetened condensed milk
1 tablespoon
Chopped chives
1 teaspoon, for garnish
Amounts are what the recipe uses, not package sizes. Compare quantities and product details before buying.
KEEP IT SIMPLE
Tools & supplies
Nonstick skillet
Toasts bread and scrambles eggs.
Flexible spatula
Folds soft egg curds.
STEP BY STEP
Make it
Sauce
Stir mayonnaise and condensed milk together.
Toast
Melt half the butter over medium heat. Brown both sides of bread, then briefly heat ham.
Scramble
Beat eggs with cream and salt. Melt remaining butter over medium-low heat and gently fold eggs until set.
Assemble
Layer cheese, hot eggs and ham between bread slices. Drizzle sauce over the filling and add chives.
Good to know
- Thick bread supports the soft filling.
- The sweet sauce is distinct from unsweetened mayonnaise; measure both ingredients.
SAVE THE MAKING
Prefer it ready-made?
Compare these finished options with making your own.
Frozen breakfast sandwiches
A heat-and-eat alternative, with a different bread and sauce.
Links go to the selected products. Availability and delivery vary by location; check the current listing and package size before ordering.
Sources & further reading
Independent instructions informed by the sources below. No affiliation or endorsement is implied. These instructions have not been kitchen- or workshop-tested by DIBuyIt.
- Drive Me Hungry: Korean Egg Drop Sandwich — Sandwich and sweet sauce formula; optional spicy sauce omitted.