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Delicious Easy Korean Egg Toast with veggies, eggs, and cheese on toasted bread.

Easy Korean Egg Toast

A quick and comforting breakfast featuring crispy toast, a fluffy egg and cabbage omelet, perfect for busy mornings.
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Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings: 2 servings
Course: Breakfast, Snack
Cuisine: Korean
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 slices sandwich bread Soft white sandwich bread is traditional.
  • 2 pieces eggs
  • 1 cup shredded cabbage Can use a bagged slaw mix.
  • 2 tablespoons shredded carrot Optional but adds sweetness.
  • 1 tablespoon chopped onion or green onion Optional.
  • 1 tablespoon butter For cooking the egg and toasting the bread.
  • to taste salt and black pepper
  • to taste ketchup
  • a pinch sugar For topping the ketchup.
Optional Add-Ons
  • 1 slice cheese American cheese works well.
  • 1 tablespoon mayonnaise Optional for richness.
  • to taste chili flakes Optional for heat.

Method
 

Preparation
  1. Whisk eggs with a pinch of salt and pepper.
  2. Stir in cabbage, and carrot and onion if using. Let it sit for 1 minute.
Cooking
  1. Butter a pan on medium heat. Pour in the egg mixture and shape it into a rectangle about the size of your bread.
  2. Cook until set, then flip. Cover the pan for 30 seconds if it is thick to ensure the middle cooks.
  3. Toast bread in the same pan with a little butter until golden.
Assembly
  1. Assemble: place a slice of bread, top it with the egg patty, drizzle ketchup, sprinkle sugar, and add mayo if desired. Top with the second slice and press it down.

Notes

For best results, use enough butter for flavor and shred the cabbage thinly. Press the sandwich to hold it together better.