“The Canadian” Korean-style Egg Sandwich

A Canadian twist on a viral Korean scrambled egg sandwich, made with soft, fluffy eggs, buttered toast, Peameal bacon and Oka Cheese

Ingredients

1 2/3 cup / 425 g	Egg Creations Whole Eggs Original, well shaken
8 slice	Brioche or soft white bread, thickly sliced
8 slice	Peameal bacon, thin
8 slice / 90 g	Oka cheese
3 tbsp / 45 ml	heavy cream (can substitute with milk or half and half)
3 tbsp / 45 ml	butter
1 tsp / 5 ml	sea salt, to taste
1 tbsp / 15 ml	chives, finely sliced
	Parchment or wax paper, cut into 8”x 8” (20 cm) pieces
------------
Sriracha Ketchup Sauce:
2 tbsp / 30 ml	Sriracha hot chili sauce
1/4 cup / 60 ml	ketchup
-------------
Green Herb Sauce:
1/4 cup / 60 ml	mayonnaise
3 tbsp / 45 ml	Fresh green herbs (parsley, basil, tarragon, dill, chives); washed, dried and finely chopped.

Mix together the ingredients for the Spicy Ketchup sauce and the Green Herb sauce. Pour into squeeze bottles and set aside.
Heat a pan over medium heat and add half the butter. Toast both sides of the bread until golden brown. Remove from pan and set aside and keep warm. Alternatively, use a toaster and butter both sides when done.
Pan fry or grill Peameal bacon on medium high heat until browned and cooked through.
Mix eggs together with heavy cream and salt until well combined. Heat pan over medium low heat and add remaining butter to pan, then egg mixture. Gently move the eggs back and forth using a spatula until it starts to set. Turn off the heat and set aside.
To assemble, spread the Sriracha ketchup sauce on the inside of the toasted bread then add the cheese, scrambled eggs, and Peameal. Tightly wrap bottom third of the assembled sandwich with parchment paper and stand up right. Drizzle the green herb sauce on top.

This recipe was made with:

Real whole eggs, a touch of sea salt, and nothing more.

Learn More

For super creamy scrambled eggs, use a double boiler. It will take longer but they are worth the wait.