Kimcheese Egg Drop Sandwich
by The Sinful Palate Ph
2 tsps. Bibimbud Kimchi Sauce
2 thick slices of brioche loaf breead
3 bacon strips
2 slices of sweet ham
2 strips of nori (dried seaweed)
1 tbsp salted butter
1 tbsp all purpose flour
1 cup fresh milk
1/2 cup grated quickmelt cheese
Salt to taste
Make the runny scrambled egg. With butter in a non-stick pan under medium low heat, swirl in raw scrambled egg in small circles using a spatula, without stopping, until the eggs look slightly formed about 30 seconds. Do not overcook, make sure that egg is cooked but still creamy and runny. Set aside.
Fry ham and bacon in cooking oil. Set aside.
Make the Kimhceese Sauce. In a small sauce pan over medium heat, melt butter. Whisk in the flour and slowly whisk in the milk. Add in the cheese and mix until cheese is melted. Add BIBIMBUD original kimchi sauce and stir until mixed. Salt to taste. Set aside.
Assemble the Kimcheese Egg Drop Sandwich. Based on your arrangement preference, place everything (including the dried seaweed) between the two Brioche bread slices. Top with additional kim-cheese sauce as desired.