Have you heard of the egg drop sandwich? The trend food from South Korea was invented there by the EGGDROP brand, which has since become an international franchise. Since 2023, the dish has also arrived in Germany via TikTok and Co. The egg drop sandwich combines fluffy scrambled eggs, crispy bacon and tangy cheddar cheese in a sweet brioche bun. We have recreated the whole thing vegan and are equally impressed.
For once, we don’t use our beloved scrambled tofu for the vegan scrambled eggs. Instead, we use lots of plant-based proteins from mung dal. Mung dal are yellow, half-peeled mung beans. We simply soak them overnight and then puree them with a little plant-based milk and spices. The vegan scrambled egg mixture is ready in a short time in the pan.
The second sticking point: brioche bread. Vegan brioche bread is unfortunately hard to come by, so we have the following alternatives:
- Bake your own vegan brioche. Fortunately, there are plenty of recipes online.
- Make the sandwich with burger buns, as many supermarkets (at least the big German chain with the red letters) now sell vegan brioche burger buns.
- Simply use loaf white bread. This makes the sandwich a little firmer and less sweet, but still tastes damn tasty.
Feel free to find out what your favourite version is and write it in the comments.
Last tip for those who want to make it even more luxurious: the egg drop sandwich can also be wonderfully upgraded with avocado slices.
Vegan Egg Drop Sandwich – Korean Breakfast Sandwich
Ingredients
- 2 very thick slices vegan brioche bread, alternatively white loaf bread
- 8 slices vegan bacon
- 4 tbsp vegan mayonnaise
- 1-2 tsp Sriracha sauce
- 4 slices vegan cheddar
- vegan butter
- chives
Vegan scrambled eggs
- 100 g mung dal
- 1 tsp kala namak
- 1/2 tsp turmeric powder
- 200 ml plant milk
- 1 tsp tapioca starch
- 2 tsp yeast flakes**
- 2 tbsp vegetable oil
Preparation
- For the vegan scrambled eggs, place the mung dal in a pan with plenty of water and soak for at least 6 hours, preferably overnight. Then drain the mung beans, rinse with fresh water and drain well. Place in a high-speed blender with the remaining ingredients and blend until smooth. Place the mixture in a pan over a medium heat and cook slowly, stirring occasionally. The mixture should hold together well, but may still be slightly moist.
- Cut two very thick slices from the brioche or white bread (each the thickness of 2 regular slices of bread). Cut these in the centre so that the resulting slices are just held together and the topping cannot fall out of the bottom of the sandwich. Now fry the thick slices of bread in a little vegan butter (for brioche bread) or plenty of vegan butter (for regular white bread) on both sides until golden brown.
- Fry or bake the vegan bacon according to the recipe. Cut the chives into fine rolls. Mix the mayo and Sriracha to make a sauce.
- Spread a little sauce on both sides of the sandwiches first. Then top with cheese, egg, bacon and more cheese. To top it all off, add some more sauce and chives for flavour and look. 맛있게 드세요!
Song of the recipe:
The New Zealand supergroup’s debut song was released on Soundcloud back in 2015, but still sounds super fresh today!
(Would you like to listen to all the songs for the recipe? Find them collected in one playlist here)
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