Korean Street Toast (Breakfast Sandwich)
The perfect breakfast sandwich featuring eggs, cabbage slaw, ham, cheese and a sweet. tangy sauce.
Servings: 2
Ingredients
- 4 Eggs
- 3 cups Thinly shredded cabbage Packed
- 1/2 Carrot Thinly sliced or shredded
- 1 stalk Green onion Thinly sliced
- 4 slices Korean milk bread Or any sandwich bread
- 2 slices Cheddar cheese
- 4 slices Ham
- 4 tbsp Unsalted butter
- Salt
- Pepper
Sauce
- 1 tbsp Sugar Use 0.5 tbsp sugar if you want a less sweet sauce.
- 1 tbsp Mayonnaise
- 1.5 tbsp Ketchup
Instructions
- Combine all sauce ingredients in a small bowl or squeeze bottle, mix thoroughly and set aside
- Prepare vegetables. Thinly shred cabbage, thinly shred or slice carrot, thinly slice green onion. Add all vegetables to a bowl and mix. Take two handfuls of slaw mixture out of bowl and set aside.
- Add eggs to bowl with vegetable mixture, stir to combine. Season with salt and pepper.
- Heat a large pan over medium heat. Use stick of butter directly on pan (like a glue stick) and coat pan with butter. Add bread to pan and toast bread until golden brown about 2 minutes then flip and cook for about 2 more minutes, applying more butter to pan if needed. Remove bread from pan and set aside.
- Spread more butter on the pan. Add egg mixture to one half of the pan, pushing it towards the edge to form a long rectangle shape.
- Cook for about 3 minutes until bottom is firm. Using a wooden spatula, split the egg in the middle to form two smaller squares. Flip the egg and place one slice of cheese on top of each egg. Cook for 3 more minutes.
- Add ham to other half of pan and heat through for about 1 minute, flipping once. Remove ham from pan. At this point, the egg should be done. If cheese is taking too long to melt, you can cover the pan with a lid until cheese melts, about 1 minute.
- Get your toasted bread ready, top with egg, ham, reserved cabbage mixture. Drizzle with plenty of sauce. Serve!