Korean egg drop sandwich
Difficulty:
Preparation time: 30 minutes
Serving size: 4
Ingredients
- 4 IBIS brioche burgers (1 pack)
- 4 tbsp butter
- 8 small slices of bacon
- 8 eggs (size M)
- 3 tbsp cream
- 1 tsp salt
- 5 tbsp mayonnaise
- 1 tbsp Sriracha sauce
- 1 tbsp condensed milk
- ½ tsp palm sugar to taste
- 4 slices cheddar
- 2 stalks Thai basil
Instruction
Remove the IBIS brioche burgers from the package. Melt 2 tablespoons of butter in a large non-stick frying pan and fry the brioche burgers cut-side down over a medium heat until golden brown.
Crack the eggs into a bowl and whisk with the cream and salt.
Meanwhile, cut the bacon in half and fry in a second non-stick frying pan over a low to medium heat until golden brown. Then remove and drain on kitchen paper.
Mix 4 tablespoons of mayonnaise with the Sriracha sauce in a bowl. Mix with the palm sugar to taste for a sweet touch. Mix the remaining mayonnaise with the condensed milk.
When the brioche burgers are golden brown, remove from the pan and spread the Sriracha mayonnaise on the cut sides and place 1 slice of cheddar on the base of each.
Melt the remaining butter in the pan and slowly fry the beaten eggs over a very low heat so that they are soft and tender at the end.
Wash the Thai basil, pat dry and cut the leaves into fine strips.
To finish, place 2 half slices of crispy bacon on the cut sides of each brioche burger. Spread the scrambled eggs on the undersides, sprinkle with Thai basil, drizzle with the condensed milk mayonnaise and place the tops on top. Enjoy your meal!
