Description
Korean street toast is a delightful fusion of flavors, featuring crispy toast enveloping a warm, savory filling. Perfect for breakfast, lunch, or a snack.
Ingredients
Scale
- 4 slices of bread (white, whole wheat, or brioche)
- 4 large eggs
- 1 small carrot, grated
- 1 small potato, grated
- 1 small onion, finely chopped
- 1/2 cup cabbage, shredded
- 1 tablespoon sugar
- Salt and pepper, to taste
- 2 tablespoons vegetable oil (or more, if necessary)
- Optional garnishes: Ketchup, mayonnaise, or sriracha
Instructions
- Begin by cracking the eggs into a bowl. Whisk them well and season with a pinch of salt and pepper.
- In a separate bowl, mix together the grated carrot, potato, chopped onion, and shredded cabbage. Stir in the sugar.
- Heat a non-stick skillet over medium heat and add 1 tablespoon of vegetable oil.
- Pour half of the egg mixture into the pan, ensuring it spreads evenly.
- Add half of your vegetable mix on one side of the omelette. Cook for another minute until fully set.
- Carefully flip the side of the omelette without vegetables over the filling to create a half-moon shape.
- Slide the omelette onto a plate and cover to keep warm.
- Repeat the process with the remaining egg mixture and vegetable mix.
- Toast the slices of bread in the same skillet until crispy and golden.
- Assemble your Korean street toast by placing one omelette between two slices of toasted bread.
Notes
For a healthier option, consider using whole grain or gluten-free bread and swap the eggs with chickpea flour for a vegan version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Cooking
- Cuisine: Korean
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 200mg