Korean · Brunch
Korean Egg Toast with Cheese and Cabbage
Korean street-style egg toast with shredded cabbage and onion folded into a soft egg patty, layered with cheese between buttered milk bread and finished with a sweet-savoury glaze.
$
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
520Calories
18gProtein
28gFat
42gCarbs
8gSugar
2gFiber
780mgSodium
210mgChol
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Instructions
1
Prep
Whisk 6 eggs with 1 tsp salt, 0.5 tsp black pepper, and 10g caster sugar. Fold in 240g shredded cabbage, 120g diced onion, and half the sliced scallions until evenly combined.
2
Toast
Heat a wide non-stick skillet (or two skillets) over medium with 2 tsp butter. Toast 4 bread slices 90 seconds per side until deep golden. Lift onto a board. (If using one skillet, toast in batches.).
3
Sear
Add remaining 2 tbsp + 2 tsp butter to the pan (or divide between two pans) over medium-low. Divide egg-cabbage mixture in half and pour each portion into the pan, shaping into bread-sized rectangles. Cook 3 to 4 minutes until undersides set and turn golden. Flip and cook 2 to 3 minutes until just set throughout. (If cooking in one skillet, cook patties sequentially.).
4
Build
Lay one toast slice on a board. Spread 5ml Kewpie mayo, lay one cheese slice, slide one egg patty on top. Drizzle 10ml tomato ketchup, top with second toast. Press gently. Repeat to build the second sandwich.
5
Crisp
Return both sandwiches to the warm pan 30 seconds per side to soften the cheese and lightly warm the exterior. (Cook in batches if necessary.).
6
Plate
Slide each sandwich onto a board, cut diagonally, and scatter remaining scallions over the open faces. Serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 6 large eggs
- 4 slices milk bread
- 240g (8.5 oz) green cabbage
- 120g (4.2 oz) yellow onion
- 2 slices American cheese
- 40g (1.4 oz) unsalted butter
- 20ml (1 tbsp + 1 tsp) tomato ketchup
- 10g caster sugar
- 10ml (2 tsp) Kewpie mayo
- 2 scallions
- 1 tsp fine sea salt
- 0.5 tsp freshly ground black pepper