Korean Street Toast with Scrambled Egg and Cabbage

Serves 2 · 10 min prep · 12 min cook

Ingredients

• 4 slices thick white sandwich bread
• 4 large eggs
• 1 1/2 cups shredded green cabbage
• 1 small carrot
• 2 green onion
• 1 tsp sugar
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp butter
• 2 tbsp ketchup
• 2 tbsp mayonnaise
• 1 tsp soy sauce

Instructions

1. 1Finely shred the cabbage and grate the carrot, then thinly slice the green onions.
2. 2Crack the eggs into a bowl, add the cabbage, carrot, green onion, sugar, salt, and pepper, and beat until evenly combined.
3. 3Melt half the butter in a large nonstick skillet over medium heat.
4. 4Pour half the egg-cabbage mixture into the pan and shape it into a rough rectangle the size of two bread slices.
5. 5Cook until the bottom is set and lightly golden, about 2 to 3 minutes, then flip carefully and cook through.
6. 6Push the cooked egg patty to the side, add a little more butter, and toast two bread slices until golden on both sides.
7. 7Assemble by placing the egg patty between the toasted slices.
8. 8Repeat the process with remaining butter, egg mixture, and bread for the second sandwich.
9. 9Stir ketchup, mayonnaise, and soy sauce together into a quick sauce.
10. 10Drizzle or spread the sauce over each toast, press gently, slice in half if desired, and serve immediately while hot and crisp.