Recently I’ve been watching a lot of Korean dramas. One of my current favorites is Hospital Playlist on Netflix. One of the main characters and his son love eating at the Korean chain restaurant, Egg Drop. Egg Drop specializes in breakfast sandwiches that are packed full of fluffy scrambled eggs.
Chef K and I don’t make a lot of sandwiches because Chef K is not a fan of most gluten free breads. However, we decided to try a new brand, the Canyon brand bread. For a gluten free, it was surprisingly really good! Not dry or crumbly, which is an issue with most gluten free breads.
We also don’t often use vegan cheese because Chef K isn’t a fan of these fake “alternatives”. However, vegan cheese has come a long way from when Chef K first went dairy free. A lot of vegan cheeses even melt now!
Nothing was worse than trying to create a gooey cheese dish, but having just a block of unmelted cheese instead. Thankfully science has helped create better alternatives!
Egg drop has a lot of variations of this sandwich, so feel free to mix up the toppings. One of their most popular sandwiches is topped with avocado, so feel free to add some slices to your sandwich too!
Keep your egg in your sandwich, not the floor,
Your favorite alternative chefs, K & T
Egg Sandwich
Ingredients
- 4 slices gluten free bread
- 3 large eggs
- Pinch of salt
- 1 tsp dairy free milk
- 2 tbsp vegan butter divided
- 2 slices vegan cheese
- 4 slices bacon cooked
Sauce
- 2 tbsp japanese mayo
- 1 tsp honey
- 1 tsp sriracha optional
- Dried parsley
Instructions
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In a small bowl, mix together all sauce ingredients.
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Butter a skillet over medium low heat and toast both sides of your bread.
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Whisk together eggs, salt, and milk. Add more butter to your skillet over medium low heat. Add egg mixture and when the egg just starts to cook, stir it around to get nice fluffy scrambled eggs.
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Assemble sandwich with bread, eggs, cheese, and bacon. Drizzle the sauce on top with a dash of dried parsley.