Ever since we hacked Ate Rica's bacsilog a few years back, we've been obsessed. Not a month goes by that someone in the team doesn't ask, what else can we put that cheese sauce on? The answer: everything. And we prove that once again in this bacsilog-style egg drop sandwich recipe.
We take the popular Korean street food, inject it with a classic American breakfast combo, and add a Pinoy-style twist with a sweet cheese sauce. The result is a no-frills sandwich that'll get you excited enough to get out of bed just to crawl right back in it.
- 1 ½ cups evaporated milk
- ¾ cup white cheddar cheese
- 2 tbsp mayonnaise
- 1 tbsp Knorr liquid seasoning
- 6 strips bacon, cooked until crisp
- 3 thick slices of bread
- 8 eggs, cooked soft-scrambled
Make the cheese sauce: Heat milk in a saucepan over medium heat until warm. Add white cheddar, whisking until completely melted. Remove from heat and add mayonnaise and Knorr liquid seasoning. Whisk until fully combined, then set aside.
To assemble, cut slices of bread in the center to create pockets, making sure to not slice all the way through.
Divide bacon and eggs evenly between slices of bread and stuff into the center.
Top each sandwich with cheese sauce and serve immediately.