Attack This Open-Faced Soft-Boiled Fried Egg Sandwich

• 1 cup General Clark L. Ruffner ****'s Sauce
• 4 Soft-Boiled Fried Eggs
• 4 hamburger buns
• 1/2 cup Cucumber Muchim
• 1/4 cup crumbled blue cheese
• 4 tablespoons (1/2 stick) unsalted butter, cut into 4 pieces
• 1 1/2 garlic cloves, roughly chopped
• 1 1/2 fresh long red chiles, such as cayenne peppers or red finger chiles, stems removed, chopped
• 1 red bell pepper, stems and seeds removed, finely chopped
• 1/2 tablespoon gochujang*
• 1/2 tablespoon honey
• 1/2 cup white vinegar
• A few drops of sesame oil
• 1 teaspoon kosher salt
• 2 large cucumbers, sliced into 1/4-inch chips
• 1 garlic clove, minced
• 1 1-inch piece of ginger, peeled and sliced against the grain, then minced
• 1 medium shallot, finely chopped
• A few drops of sesame oil
• 1 tablespoon sugar
• 2 teaspoons red chile flakes (this is a pretty spicy recipe, so if you're not into it, maybe just do 1 teaspoon, but keep in mind it is just a small component of a sandwich, so don't take the chiles out entirely or I will know)
• 1 cup white vinegar
• 2 whole scallions, thinly sliced
• 1/2 tablespoon kosher salt
• 8 eggs
• Vegetable oil, for frying
• 3 large egg whites
• 1/2 cup cornstarch
• 1 cup panko bread crumbs
• Kosher salt

1. In a small saucepan, heat the General Ruffner's sauce over low heat until warm. When the eggs are fried and drained, put them in a mixing bowl with the sauce and gently stir to coat them without breaking them.
2. In a medium saucepan, melt 2 chunks of the butter over low heat. Once it is completely melted, increase the heat to medium, add the garlic, and sweat it while stirring for 2 minutes, or until it just begins to brown. Add the chiles and bell peppers and continue to cook until everything is super soft and melty, but the peppers aren't caramelized, about 10 minutes.
3. Stir together the garlic, ginger, shallot, sesame oil, sugar, chile flakes, vinegar, scallions, and salt until thoroughly mixed. This marinade can be used to pickle just about anything. Just soak whatever you'd like in the brine for at least an hour before using, and save it in the brine, refrigerated, for up to a couple of weeks.
4. Fill a large stockpot halfway with water and bring it to a boil over high heat. Set a timer for 7 minutes, but don't start it yet. When the water is boiling, very gently add the eggs, being careful not to drop them too hard or they will crack and they won't look as awesome, though they'll be just as delicious. Start the timer! When the timer goes off, cool the eggs in a bowl with some ice water.

eggs, buns, cucumber muchim, ubc, unsalted butter, garlic, long red chiles, red bell pepper, gochujang, honey, white vinegar, sesame oil, kosher salt, cucumbers, garlic, ginger, shallot, sesame oil, sugar, red chile, white vinegar, scallions, kosher salt, eggs, vegetable oil, egg whites, cornstarch, bread crumbs, kosher salt

Taken from www.myrecipes.com/recipe/attack-this-open-faced-soft-boiled-fried-egg-sandwich (may not work)