Egg Drop Sandwich
Recipe Facts
Difficulty level:
medium ◉◉◉◎◎
Quantity for:
3 people
Preparation time:
⧗ individual
Grilling time:
⧗ individual
Grill(s) & Equipment:
• Plancha or grill with pan
Ingredients
• 2 eggs (size L)
• 2 finger-thick slices of brioche bread
• 1 slice of bacon
• 1 slice of cheddar
• 1 tbsp cream (2 tbsp if desired)
• 2 tbsp butter
• 1 pinch of sea salt
• 1 pinch of white pepper
• 1 summer truffle
• Sriracha mayonnaise
Matching accessories are available in our shop!
preparation
➊ Slowly cook the bacon on a plancha, fire or griddle, or in a pan. Once it's nice and crispy, place it on a paper towel to drain.
➋ Mix the eggs with the cream and season with salt and pepper.
Now melt 1 tablespoon of butter in a pan over low heat and brown the brioche bread slices on both sides until they reach the desired color.
➌ At the same time, melt 1 tablespoon of butter in a second pan, add the egg and cream mixture and fry over low heat, stirring constantly – the bread should be ready about 1 minute before the scrambled eggs.
➍ Place a slice of bread in the pan and top with the cheddar cheese. As soon as the cheese begins to melt, spread the scrambled eggs on top. Break the bacon slice into 3 equal pieces and place them on top of the scrambled eggs. Grate some of the summer truffle over the egg, place the second slice of bread on top, and cut the sandwich into three pieces. Finally, garnish with the sriracha mayonnaise and serve.
Recipe by Adi Blanz
Legend has it that the club sandwich was first served in Saratoga Springs, New York, at the end of the 19th century. Adi Blanz and Heiko Wild from the Allgäu Grill School have taken on the subject for us. True to their motto: "We take a different approach..." https://grillschule-allgaeu.de/
Recipe from FIRE&FOOD issue 02/2025
