Korean Egg Toast

Missus C

Ingredients

  • 4 slices bread
  • 4 eggs
  • 1 ounce carrot sliced thinly/julienne
  • 2 ounces cabbage sliced thinly
  • 1 ounce onion sliced thinly
  • 1 stalk onion leeks/green onions sliced thinly
  • 2 tablespoons butter
  • Mayonnaise
  • Ketchup
  • 2 tablespoons sugar or to taste
  • Salt
  • Pepper
  • Cooking oil
  • Optional: ham and sliced cheese

Directions

  • Crack eggs in a bowl and beat for a few seconds. Add cabbage, carrots, onions and onion leeks. Season with salt and pepper and mix until all ingredients are well combined.
  • Preheat pan on medium low heat. Add cooking oil and pour in egg mixture. Cook for a few minutes until egg is no longer too runny to flip and cook the other side. Remove egg and set aside.
  • Optional: add a little oil to cook ham for a few minutes on both sides. Remove from pan.
  • Spread butter or mayonnaise on bread and toast using the same pan (on low heat) until golden brown. Turn off heat.
  • Add 1/4 of a teaspoon of sugar on top of toasted bread. Add/squirt on about a tablespoon of mayonnaise and a teaspoon ketchup (or according to taste). Cut cooked egg into square shapes to fit bread. Assemble on top of the bread with mayo and ketchup. Add half a teaspoon of sugar. Optional: add ham and sliced cheese. Put the other slice of bread on top and cut diagonally. Serve while hot.