Fluffy Egg Sandwich
This Fluffy Egg Sandwich combines a light egg soufflé, melted cheddar, spicy-sweet gochujang mayo, and fresh arugula on a toasted English muffin for a satisfying breakfast upgrade. It’s a delicious blend of flavors and textures that’s perfect for mornings when you want something quick yet elevated.
Ingredients
- 1 English muffin split and toasted
- 2 large eggs
- Salt and pepper to taste
- 1 tablespoon milk
- 1 slice sharp cheddar cheese
- A handful of fresh arugula
- 1 tablespoon mayonnaise
- 1 teaspoon gochujang Korean red chili paste
- water for pan underneath
Instructions
- Combine mayonnaise and gochujang in a small bowl, mixing until smooth. Adjust the amount of gochujang for your desired level of heat. Set aside.
- Preheat your oven to 375°F (190°C). You can also use a toaster oven if you’re short on time.
- In a bowl, whisk together the eggs, milk, salt, and pepper until frothy. Pour the mixture into a greased ramekin or small oven-safe dish.
- Bake for 10-12 minutes, or until the egg soufflé is puffed up and set in the center. You’ll know it’s ready when it holds its shape but has a slight wobble.
- Spread the gochujang mayo on both halves of the toasted English muffin.
- Place the egg soufflé on the bottom half, topping immediately with cheddar cheese to let it melt slightly from the heat of the egg.
- Add a handful of fresh arugula over the cheese, then place the top half of the muffin on top.
- Slice the sandwich in half for easy handling and a beautiful cross-section. Enjoy this Fluffy Egg Sandwich hot and fresh!