Fried Egg Korean Biscuit Sandwich

A globally inspired, high flavor breakfast sandwich featuring a fried egg patty, chicken breast and spicy Korean mayonnaise on a biscuit.

  1. In medium bowl, combine carrots, napa cabbage and green onions.
  2. Add rice wine vinegar, ½ tsp. sesame oil and honey. Toss to coat slaw with dressing. Reserve.
  3. In medium bowl, combine mayonnaise, soy sauce, hot sauce and remaining ¼ tsp. sesame oil.
  4. Spread mayonnaise mixture on insides of biscuit halves.
  5. Glaze chicken breast with Korean-style barbecue sauce and place on bottom half of biscuit.
  6. Place heated egg patty over chicken breast, and top with carrot slaw.
  7. Add biscuit top and serve immediately.

  • For another option, use teriyaki in place of Korean barbecue
  • Serve with kimchi or stir-fried vegetables

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