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