Recreated “Egg drop” Korea’s best garlic bacon sandwich at home!! Recipe recreations from the world!

Ingredients

• 2 slices Japanese Milk Bread (soft, thick‑sliced)
• 2 tablespoons Unsalted Butter (room temperature)
• 2 cloves Garlic (minced)
• 2 slices Bacon (thick‑cut)
• 2 Large Eggs (room temperature)
• 2 tablespoons Heavy Cream (adds richness to the omelet)
• 1 pinch Salt (to taste)
• 1 pinch Black Pepper (freshly ground)
• 1 tablespoon Japanese Mayonnaise (Kewpie style for authentic flavor)
• 1 slice Cheddar Cheese (sharp)
• 1 tablespoon Spring Onion Greens (chopped)
• 1 teaspoon Sugar (optional, adds Korean‑style sweetness)

Instructions

1. Prepare Garlic Butter

   Melt the butter in the skillet over medium heat, add the minced garlic, and sauté until fragrant, about 1 minute.

   Time: PT1M

   Temperature: medium heat

2. Cook Bacon

   Add the bacon slices to the same skillet and cook until crisp on both sides, turning as needed, about 4 minutes.

   Time: PT4M

   Temperature: medium heat

3. Make Cream Omelet

   In a mixing bowl, whisk together the eggs, heavy cream, salt, and pepper. Pour into the skillet (remove excess bacon fat if needed) and cook, gently folding, until just set and fluffy, about 3 minutes. Shape to match the bread size.

   Time: PT3M

   Temperature: medium heat

4. Toast Bread in Garlic Butter

   Place the bread slices in the skillet and toast each side lightly, about 1 minute per side, to absorb the garlic butter flavor.

   Time: PT2M

   Temperature: medium heat

5. Assemble Sandwich

   Spread Japanese mayo on one side of each bread slice. Layer cheddar cheese, the cooked bacon, the cream omelet, a drizzle of more mayo, and sprinkle chopped spring onion greens. If using, dust the top with sugar for a subtle sweet note.

   Time: PT2M

6. Wrap and Rest

   Wrap the assembled sandwich tightly in parchment paper to hold its shape and let rest for 2 minutes before serving.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

25g

Carbohydrates

45g

Fat

30g

Fiber

2g