Breakfast Sandwich Goes to Korea

Directions

1. In a bowl, scramble the eggs with 2 tbsp of This Little Goat Went to Korea sauce. Fold in the shredded cabbage, carrot, onion, and a pinch of salt to add flavor.
2. Heat a pan over medium heat and add oil. Pour the egg mixture into the pan and cook until it is about 75% cooked through. Then, fold the eggs over and turn off the heat. Place a lid on the pan to allow the residual heat to fully cook the eggs.
3. While the eggs finish cooking, combine the remaining This Little Goat Went to Korea sauce and ketchup in a bowl to create a flavorful sauce for the sandwich
4. Remove the fully cooked eggs from the pan and cut them into three squares to fit the bread slices.
5. To assemble the sandwich, start with the bottom piece of bread. Spread a tablespoon of mayonnaise on it, followed by a slice of cheddar cheese, three pieces of cooked bacon, a piece of the cooked egg, and a generous helping of the This Little Goat Went to Korea sauce and ketchup mixture.
6. Top the sandwich with the remaining slice of bread.