K-Egg Sandwich

Nov 20

A Simple, Sweet, and Comforting Breakfast

Thick Korean egg sandwich with soft scrambled eggs, cheese and sauce on croissant.

These sandwiches are everywhere in Korea. Isaac Toast, Egg Drop, small street stalls, cafés. Everyone has their own version and I get one almost every time I’m there. They are warm, simple and a little sweet. This is the version I make at home when I want something quick that reminds me of my trips. If you like easy Korean snacks, you might also enjoy my recipe for Hodugwaja.

Ingredients

• 2 thick slices brioche or 1 croissant
• 2 eggs
• 1 tablespoon heavy cream
• 1 tablespoon butter
• 1 slice cheese
• 1 slice cooked bacon or ham
• Sweet mayo (optional): 2 tablespoons mayonnaise + 1 tablespoon condensed milk
• Sriracha mayo (optional): 2 tablespoons mayonnaise + 2 tablespoons sriracha
• Salt and pepper
• Parsley or chives

Steps

Prep the bread

If using brioche, cut two thick slices and make a pocket from the top. Lightly butter the outside.
If using a croissant, slice it open and butter lightly.

Make the sauces

Mix the sweet mayo if you want it.
Mix the sriracha mayo in a separate small bowl.

Scramble the eggs

Whisk eggs with cream and salt. Melt butter in a nonstick pan. Cook on medium low heat until soft and creamy.

Toast the bread

Toast the brioche or croissant in a pan until golden.

Assemble

Spread the sriracha sauce on the inside of the sandwich. Add cheese. Spoon in the eggs. Add the ham or bacon. Drizzle the sweet sauce on top. Sprinkle with herbs.

Serve

Best eaten while the eggs are warm and the bread is crisp.

A small note

These sandwiches remind me of quick mornings in Korea. Nothing fancy. Just easy comfort food you grab without thinking. If you’re looking for more simple Korean home dishes, I also have recipes for Doenjang Jjigae and Kongnamul Guk. Both are easy, warm and good on days when you just want something familiar.