Egg Drop sandwiches went viral on Tiktok last year.
Rather than making one large sandwich, this recipe makes 6 smaller bitesize (well, 2 bites) sandwiches - useful if you're feeding someone smaller or the local shop only had small Brioche rolls in
Although Egg Drop is a breakfast franchise, these work perfectly well for lunch or a snack too.
If you want to add a little bit of a kick to the sauce, you can buy Sriracha online or in the supermarket
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 5 mins | 5 mins | 10 mins |
Ingredients
- 6 Brioche finger rolls
- 6 rashers bacon
- 3 large eggs
- 1 tsp milk
- grated cheddar cheese
- 2 tbsp mayonnaise
- 3 tbsp butter/margarine
- 1 tbsp condensed milk
- 1/2 tsp caster sugar
- pinch of salt
- 1 tsp Sriracha (optional)
Method
- Put the condensed milk, mayonnaise and Sriracha (if using) in a small bowl
- Mix together well, and then set aside
- Slice the rolls lengthways, across the middle (i.e. making the top into a flap)
- Crack the eggs into a mixing bowl
- Add the milk, sugar and salt
- Mix together thorougly with a fork
- Set aside
- Warm up a skillet and cook the bacon until crispy
- While the bacon cooks, spread the mayo mixture over the inside of the brioche rolls
- Once cooked, transfer the bacon to a plate and shred it
- Put the butter into a pan and set warming over a low/medium heat until melted
- Pour the egg mixture into the pan and use a spatula/fork to scramble the eggs in a back and forth motion
- Remove the eggs from the heat just as they start to set - the heat of the pan will continue to cook them
- Serve the eggs straight onto the bottom half of each brioche roll
- Sprinkle some grated cheddar over the egg
- Distribute the bacon over the top of this
- Close each of the rolls and serve immediately