Eggdrop Korean Garlic Sandwich

Step 1

Add 2 tbsp butter, 1 minced garlic clove and half a scallion (chopped) into a bowl. Place the bowl in the microwave and heat it for around 20 seconds to soften the butter. Stir to combine.

Step 2

Spread the garlic-scallion butter onto two slices of white bread. Only butter one side. Place both the bread slices, butter-side-down in a skillet and toast gently. Set aside.

Step 3

In the same pan, fry the bacon in a little oil.

Step 4

Crack an egg into an oiled non-stick frying pan. When one side has cooked, flip it over, poke the egg to pop the yolk, and cook for a few minutes. Remove from the pan when cooked.

Step 5

Whisk 2 eggs and season. On high heat, pour the whisked eggs into the hot and oiled non-stick pan. Quickly scramble for 5-10 seconds. Immediately remove to cool.

Step 6

Stir together 1 tbsp honey and 4 tbsp mayonnaise to make the Eggdrop sauce. Spread onto both untoasted sides of bread.

Step 7

Wrap Eggdrop sandwich with parchment paper. In the sandwich, add cheese, fried egg, scrambled eggs and bacon. Generously drizzle with honey-mayo sauce and sprinkle with chopped scallions.