폭신폭신 계란이 듬뿍!! 바삭한 마늘 버터 토스트! 에그드랍스타일.

Ingredients

• 4 large Eggs (room temperature, lightly beaten)
• 0.5 tablespoon Granulated Sugar (fine)
• 0.5 teaspoon Salt (fine sea salt)
• 6 tablespoon Whole Milk (room temperature)
• 2 tablespoon Cooking Oil (neutral oil such as vegetable or canola)
• 100 g Bacon (sliced)
• 30 g Unsalted Butter (softened in microwave)
• 1.5 tablespoon Honey (liquid)
• 5 tablespoon Mayonnaise (store‑bought)
• 1.5 teaspoon Garlic (fresh minced)
• 1 teaspoon Parsley (fresh, chopped)
• 2 tablespoon Condensed Milk (sweetened)
• 1 tablespoon Sriracha Sauce (adjust spiciness to taste)
• 2 slices Sliced Bread (white or whole‑wheat)
• 30 g Cheddar Cheese (shredded or sliced, melts well)
• 1 tablespoon Butter for Toasting (softened)

Instructions

1. Prepare Egg Mixture

   Crack 4 eggs into a mixing bowl. Add 0.5 Tbsp sugar, 0.5 tsp salt, and 6 Tbsp milk. Whisk until fully combined and slightly frothy.

   Time: PT3M

2. Cook Soft Scrambled Eggs

   Heat the non‑stick skillet over low heat and add enough cooking oil to coat the surface. Pour the egg mixture in, letting it sit briefly, then gently stir and push the cooked edges toward the center so the eggs remain soft and slightly runny. Remove from heat while still a bit under‑cooked; they will finish cooking with residual heat.

   Time: PT3M

   Temperature: Low heat

3. Cook Bacon

   Wipe the skillet clean, add a thin layer of oil, and place 100 g sliced bacon in a single layer. Cook over medium‑low heat until crisp and fragrant, turning as needed. Transfer to a paper‑towel‑lined plate to drain excess fat.

   Time: PT5M

   Temperature: Medium‑low heat

4. Make Butter Garlic Sauce (Sauce 1)

   In a small bowl, combine 30 g softened butter, 1.5 Tbsp honey, 2 Tbsp mayonnaise, 1‑1.5 tsp minced garlic, and 1 tsp chopped parsley. Mix until smooth.

   Time: PT2M

5. Make Sweet Condensed‑Milk Mayo Sauce (Sauce 2)

   Stir together 2 Tbsp condensed milk and 2 Tbsp mayonnaise in a separate bowl until uniform. This sweet sauce will be drizzled over the finished toast.

   Time: PT1M

6. Make Spicy Sriracha Mayo Sauce (Sauce 3)

   Combine 1 Tbsp sriracha sauce with 1 Tbsp mayonnaise. Mix well; adjust spiciness if desired.

   Time: PT1M

7. Toast the Bread

   Heat the skillet over low heat, melt 1 Tbsp butter, and spread the butter‑garlic sauce on one side of each bread slice. Place the sauce‑side down onto the pan and toast until golden. Flip and toast the other side with just butter (no sauce) until crisp. Remove and set aside.

   Time: PT4M

   Temperature: Low heat

8. Assemble the Toast

   Press the center of each toasted slice to create a shallow V‑shaped groove. On one half of each slice, spread Sauce 2 (sweet). On the other half, spread Sauce 3 (spicy). Layer cheese, then the cooked bacon, followed by the soft scrambled egg. Drizzle additional Sauce 2 over the top, and garnish with a sprinkle of parsley. Optionally repeat the layering for an extra‑rich "Eggslut" style.

   Time: PT2M

Nutrition Facts

Calories

750

Protein

30 g

Carbohydrates

45 g

Fat

45 g

Fiber

2 g

Ingredient Substitutions

• Instead of Eggs: Egg whites only
• Instead of Granulated Sugar: Honey, Maple syrup
• Instead of Salt: Kosher salt
• Instead of Whole Milk: Almond milk, Soy milk
• Instead of Cooking Oil: Butter, Olive oil
• Instead of Bacon: Turkey bacon, Smoked ham
• Instead of Unsalted Butter: Margarine
• Instead of Honey: Maple syrup
• Instead of Mayonnaise: Greek yogurt, Aioli
• Instead of Garlic: Garlic powder
• Instead of Parsley: Cilantro
• Instead of Condensed Milk: Evaporated milk + sugar
• Instead of Sriracha Sauce: Hot sauce
• Instead of Sliced Bread: Bagel halves, English muffin
• Instead of Cheddar Cheese: Mozzarella, Swiss
• Instead of Butter for Toasting: Margarine

Equipment Needed

• Mixing Bowl
• Whisk or Fork
• Non‑Stick Skillet
• Spatula
• Measuring Spoons
• Small Zip‑Lock Bag
• Knife
• Cutting Board
• Plate for Serving

Critical Steps — Do Not Skip

• Cooking the eggs on low heat and stopping them while still slightly under‑cooked to retain a soft, fluffy texture
• Ensuring the bacon is crisp but not burnt for contrast
• Pressing the toast to form a V‑shape to hold sauces and toppings

Chef Tips from the Video

• For extra fluffiness, add a splash of club soda to the egg mixture
• Use a cast‑iron skillet for better heat distribution when crisping the bacon
• Garnish with a tiny drizzle of extra honey for a sweet‑savory finish

Troubleshooting

Storage

Refrigerator: Store any leftover toast, sauces, and cooked bacon in airtight containers for up to 2 days.

Freezer: Bacon can be frozen for up to 1 month; toast and sauces are not recommended for freezing.

Room temperature: Do not leave assembled toast at room temperature for more than 1 hour.

Make-Ahead Tips

• Both Sauce 2 and Sauce 3 keep well refrigerated for up to 3 days; make them in advance and store in small jars
• Cook the bacon ahead of time and reheat briefly before assembling

Frequently Asked Questions