Egg Drop Sandwich

In a small bowl, combine the mayonnaise and condensed milk. Whisk until incorporated. If you want a level of spiciness, add sriracha to the sauce. Start with about ¼ teaspoon and taste as you go. You can put the sauce in a squeeze bottle for easier assembly. Place this in the fridge until you’re ready to assemble the sandwich.

Make your bacon on a pan or in the oven, and place it on a paper towel on a plate to remove excess oil. If you have ham, you can also pan-fry them and warm them up for about 10 seconds on each side. Set the meat aside until it’s time to assemble the sandwich.

Cut the brioche loaf into about two-inch-thick pieces. Then slice the center of the brioche from the top and stop about one inch from the bottom. The bread should look like a pocket, and you will put the fillings inside. Repeat this with the other slice.

Toast the brioche slices in the toaster oven or pan. I prefer using a pan because it’s easier to keep track of the toasting due to the thick size of the slice.Using a pan: add ¼ tablespoon of butter to a pan over medium heat and toast one side of the slice until it’s golden brown. Lift the bread, add another ¼ tablespoon and toast the other side until golden. Repeat with the next slice. (You don’t need to toast the inside). Using a toaster oven: each toaster oven has different settings, so use the appropriate timing based on your toaster oven to get a golden brown color on both sides—spread butter on the outsides of the toast. (You don’t need to toast the inside).

Take one sandwich and squeeze (or spoon) the sauce in the center. You can use a butter knife to spread it evenly in the insides of the sandwich or use the nozzle of the squeeze bottle.

Place a slice of cheese in the sandwich. Add two slices of bacon (folded in half) or two slices of ham to the sandwich. Set aside to make the eggs.

Cook the eggs. In a bowl, whisk together the large eggs, heavy cream, and salt. I like to cook two eggs at a time for better control, but you can cook them all at once. Heat a pan over medium low heat, add half a tablespoon of butter (for every two eggs), and allow it to melt. Add the egg mixture and gently stir until slightly opaque but still wet.

Split the eggs and transfer into the sandwiches.

For easier handling, you can wrap the sandwich in parchment paper or ues a sandwich holder. Optionally, you can squeeze more sauce on top and sprinkle on minced chives. Serve immediately.